This recipe makes 2 large pizzas, but you can feel free to cut it in half or double the recipe depending on how many people you're serving! This recipe is also based on my homemade pizza crust recipe. If you are using a different recipe or store-bought pizza dough, be sure to follow those instructions and cook time.

• Prepare your pizza dough and let it rise until it's doubled in size.
• Preheat the oven to 475 degrees F.
• Line two large baking sheets with parchment paper, and set aside.
• Divide your dough in half, then roll out the first half on a lightly floured surface, until you have a 10-12 inch circle.
• Carefully transfer the crust to your prepared baking sheet and repeat with the remaining half of the pizza dough. Drizzle each crust with olive oil and set aside.
• In a small bowl, combine the pesto and ricotta cheese, and whisk until smooth. Spoon the sauce onto the prepared pizza crusts, doing your best to use an equal amount on each.
• Using the back of a spoon, gently spread the pesto mixture out over each pizza crust, and layer the sliced mozzarella on top.
• Then sprinkle a generous amount of salt and freshly ground pepper over the top of each pizza, and place it in the preheated oven.
• Bake for 10-15 minutes or until the cheese is melted and bubbly and the crust is golden brown. Allow the finished pizza to cool for 5 minutes before slicing and serving.
• I love to serve this pizza with a drizzle of olive oil and a side of hot honey!