This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.
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At least 30 minutes before baking, position a rack in the bottom third of the oven and if using a pizza stone, set it on the rack. (If you don’t have a stone, use a heavy-duty 13×18-inch baking sheet lightly oiled with olive oil.) Heat the oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose flour.
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