This Ricotta, Bacon, and Tomato Pizza is exactly as the name implies. Smothered with a creamy ricotta base, studded with crispy bacon, fresh tomatoes, and basil - this is the perfect pie for summer!
Preheat oven to 550 degrees. Place a pizza stone in the oven. The pizza stone needs to heat for 30 minutes.
While the stone heats up, cook the bacon in the oven on a rimmed baking sheet until crisp. Make sure to bake on the middle rack so it doesn't burn. Watch it carefully, it will cook fast at this high of a temperature. While the bacon cooks and stone heats, make the ricotta.
Link a sieve with cheese cloth. If you don't have cheese cloth, you can line the sieve or strainer with paper towels. Add milk, cream and salt to a medium saucepan. Bring to a boil. Add lemon juice and stir until milk curdles. Cook for another 1-2 minutes while stirring. One the mixture is completely curdled, gently pour into the sieve. Let the ricotta drain for a few minutes until all liquid is gone.
Transfer ricotta to a food processor. Add garlic clove. Pulse until whipped and garlic is combined with the ricotta. Add nutmeg, pulse one more time. Season to taste with salt and pepper.
Roll pizza dough out to a circle or rectangle on a pizza wheel covered in cornmeal or heavily floured. After rolling out, make sure dough isn't sticking and can easily slide off. Spread ricotta on dough. Sprinkle with mozzarella, followed by parmesan. Sprinkle with bacon.
Slide pizza off of wheel and on to pizza stone. Bake until pizza crust is crispy and cheese is bubbly and starting to brown, about 10 minutes.
Once the pizza comes out of the oven, cover with tomatoes, cherry tomatoes and basil. Sprinkle with salt and pepper. Garnish with parmesan cheese.