Another great opportunity to use some ricotta from my first homemade batch and I really like this Neapolitan-inspired flavor composition from Peter Reinhart’s “Pizza Quest.” It’s got everything I like: a delish pesto of toasted pistachios and garlic confit, melty mozzarella, burrata, and of course, dollops of I-still-can’t-believe-I-made-this ricotta. I’ll admit the dough has seen better days but perhaps apropos for the last day of Pizza Week?