Sun-Dried Tomato, Thyme & Basil Pizza

Forget the jar of red sauce. This pizza builds flavor from a creamy ricotta base, garlic, and chopped sundried tomatoes rehydrated until plump and chewable. It is a leaner, brighter take on white pizza that still delivers the salty, savory punch you want on a slice.

Dry-packed sun-dried tomatoes need a short soak in warm water to soften before they go on the dough. Oil-packed work too; just drain them well. Four chopped garlic cloves scattered over the ricotta turn sweet and mellow in the oven, and dried basil with thyme pulls the whole thing into Italian territory without needing a spice rack overhaul.

Twenty minutes on the lowest oven rack at 425°F (220°C) is what browns the crust bottom. Cooking on the lowest rack matters: the heat radiating from the oven floor is what crisps the base while the top just gets warm. Slice into eight and serve hot from the pan.

Kitchen Tips

• Dollop the ricotta in small spoonfuls across the dough rather than spreading it smooth. Pockets of ricotta stay creamy while the bare spots crisp up.
• Rehydrate sun-dried tomatoes in the warm water left from boiling pasta for more flavor. Plain hot water works just as well.
• Scatter fresh basil on top of the cooked pizza right before serving if you have it. Dried basil in the oven is fine, but fresh leaves on top add a second layer of aroma.
• For a store-bought pizza shell this goes together fast. If you are starting with raw dough, pre-bake the crust for five minutes before topping to prevent a soggy bottom.

Variations

• Add thinly sliced red onion or black olives for a Mediterranean flavor boost.
• Swap ricotta for soft goat cheese for a tangier base.
• Scatter a handful of arugula dressed with lemon and olive oil across the baked pizza for a salad-pizza hybrid.