The Butcher's Ricotta Heatwave

How to Make It

1. 1Preheat your oven with a pizza stone or steel at 500°F (260°C) for at least 45 minutes to ensure maximum heat retention.
2. 2Brown the Italian sausage in a skillet beforehand, crumbling it into small, bite-sized pieces, and ensure the spicy chicken is precooked and sliced thin.
3. 3Layer the sliced provolone cheese directly over the sauce to create a creamy, melted base that protects the dough from meat oils.
4. 4Distribute the pepperoni slices, cooked Italian sausage crumbles, and spicy chicken pieces evenly across the cheese layer.
5. 5Thinly slice the onions and fresh tomatoes, then scatter them over the meat to provide moisture and a bright acidity to the heavy proteins.
6. 6Using a teaspoon, place small dollops of fresh ricotta cheese in the spaces between the meat and vegetables; do not spread them out.
7. 7Carefully launch the pizza onto the stone and bake for 8 to 10 minutes, or until the crust is deeply golden and the provolone is bubbling.
8. 8Rotate the pizza halfway through the bake to ensure the onions caramelize evenly and the tomatoes soften without collapsing.
9. 9Remove from the oven and allow the pizza to rest on a wire rack for 2 minutes so the ricotta can set slightly before slicing.