Ingredients
| 3 | tablespoons olive oil |
| 1 | pound pizza dough, at room temperature |
| 3 | cups shredded mozzarella cheese |
| ½ | cup grated Parmesan cheese |
| 1½ | cups pizza sauce |
| 1 | (5-ounce) package HORMEL® Pepperoni Cup N’ Crisp |
| 1 | cup fresh ricotta cheese, at room temperature |
| Fresh basil leaves, thinly sliced |
Directions
Place rack in lower third of oven. Heat oven to 475°F. Coat 18 x 13-inch rimmed baking sheet with oil. Gently stretch dough to cover bottom of pan. Cover with plastic wrap. Let stand 30 minutes or until doubled.
Using your fingertips, make small indentations all over top of dough, pushing dough toward corners to cover pan. Top with mozzarella and Parmesan cheese. Dollop pizza sauce over cheese.
Bake 10 to 15 minutes or until dough is golden brown and cheese is melted. Top with pepperoni. Bake 5 to 7 minutes or until pepperoni is crisped. Top with mounds of ricotta. Garnish with basil.