Ingredients

• 1 pound soprafina ricotta
• 3 tablespoons dried basil
• 3 tablespoons dried oregano
• 1 tablespoon butter
• 1/3 pounds fresh basil
• 2 cups pine nuts
• 1 3/4 cups shredded Parmesan
• 1 1/2 cups extra-virgin olive oil
• 4 to 5 cloves garlic
• 2 balls store-bought dough
• Bench flour
• Marinara sauce, for dipping
• Italian Sausage, cooked
• Mushrooms, sliced
• Onions, sliced
• Baby spinach
• Roma Tomatoes, sliced
• Parmesan cheese, shredded
• Mozzarella cheese, shredded
• 2 eggs, beaten, for egg wash, if frying

Instructions

1. For the ricotta:
2. Combine ingredients in a large mixing bowl and stir together.
3. For the pesto:
4. Combine garlic, basil, pine nuts and parmesan in a food processor. Slowly add olive oil as dry ingredients are processing.
5. Preheat oven to 550 degrees F.
6. Sprinkle flour on a wooden cutting board or preparation surface. Slap out the ball of dough into a circle about 1/4-inch thick. Spread a layer of pesto on dough a few inches across, leaving about 1-inch around the edges uncovered. Add ricotta and toppings and fold the dough over the toppings to create a "half moon." Press down along the edges to create a seal so the melted cheese will not leak out. Bake for 15 minutes on a pizza stone. Rotate halfway through to ensure they cook evenly. Serve with marinara sauce.
7. To deep-fry:
8. Preheat peanut oil to 350 degrees F. Use an egg wash to seal the edges of the dough. Place in the fryer basket and deep-fry for 6 to 8 minutes, until golden brown.