Pizza "Pizzetta"

Ingredients:

• 1 ball (425 g) of pizza dough
• Premium flour for work
• 1/4 cup extra-virgin olive oil
• 1 cup ricotta
• 220 g fresh mozzarella, torn
• 1 cup cherry tomatoes, thinly sliced ​​or quartered
• 0.5 tsp coarse salt
• 1 fennel root, thinly sliced, greens set aside
• 1 tbsp. grated parmesan

Preparation:

1. Preheat oven to 230°C. Position racks in the upper and lower thirds of the oven.
2. Divide the pizza dough into 4 equal pieces. Flour a countertop and roll each piece into a 0.5 cm thick circle, dusting the dough with flour as needed to prevent sticking. Place 2 layers of dough on 2 rimmed baking sheets. Brush the dough with half the olive oil. Divide the ricotta and torn mozzarella evenly among each circle. Sprinkle with chopped tomatoes and season with salt to taste. Sprinkle the pizzas with fennel and drizzle with the remaining olive oil. Bake for 20 minutes, rotating the baking sheets halfway through.
3. After 20 minutes, remove the baking sheets from the oven and sprinkle the Parmesan cheese evenly over the pizzas. Preheat the oven to broil mode on high and place one baking sheet under the broiler until the Parmesan cheese melts and browns, about 3 minutes. Remove the baking sheet and repeat with the other batch. Sprinkle with fennel and serve.