Shape and prebake pizza dough. Take pizza dough and stretch to desired size. Prebake in the oven at 425 degrees F (220°C) for 5 minutes.

Brush crust with a thin layer of olive oil and minced garlic.

White pizza topping: In a small bowl, mix together ricotta, salt, pepper, and herbs. Spread mixture into a thin layer across the pizza. Layer with thin slices of fresh mozzarella, and half the pecorino cheese.

Bake at 425 degrees F (220°C) for 10-15 minutes, until cheese is melted and bubbly. Remove from oven and sprinkle with remaining pecorino and crushed red pepper flakes, if desired.

Optional: Just before serving, toss fresh arugula with lemon juice, salt and pepper and top on pizza.