Two 8-ounce rounds of your favorite pizza dough

For the Ricotta, Marinated Tomatoes & Herb Oil: 2 quarts farm-fresh whole milk 1 cup heavy cream 4 tablespoons kosher salt, divided 3 tablespoons lemon juice 6 small heirloom tomatoes, chopped into large pieces, core removed 1 cup red wine vinegar 1 tablespoon sugar 2 cloves garlic, peeled and crushed whole 15 basil leaves, torn roughly 3 rosemary sprigs 3 thyme sprigs 1 cup olive oil

For the Ricotta: Combine the milk, heavy cream, and 2 tablespoons of the salt in a heavy-bottomed pot and bring to a very low simmer, stirring with a wooden spoon so that the bottom of the pot does not scald. When the slow simmer starts, stir in the lemon juice and bring back to a slow simmer. Shut off the heat and let the pot stand for ten minutes. Skim off the separated curd and place in a colander lined with cheesecloth for 5 minutes. Take out of cheesecloth and reserve at room temperature, covered.

For the Marinated Tomatoes: Combine the tomatoes, vinegar, the remaining 2 tablespoons of the salt, the sugar, garlic, and basil in a nonreactive bowl and let stand at room temperature for at least one hour before use.

For the Herb Oil: Tie the rosemary and thyme sprigs together with butcher’s twine and place in a small pot, herb ends down. Pour the olive oil in the pot and bring the oil to a low temperature, just until you see the herbs start to sizzle a little and you can smell the herbs. Set aside and keep warm. This can be done on top of the grill. You’ll have lots leftover—sauté zucchini with it, dunk bread in it, pour over salads, and so on.

For the Pizza: Hot grill with the flame off set to one side—wood-burning preferred Two 8-ounce pieces of your favorite pizza dough, stretched to 12 inches Herb Oil (from above) Ricotta (from above) Marinated Tomatoes (from above) Basil leaves for garnish Lemon juice for garnish Olive oil for garnish Ground chile flakes for garnish Flaky sea salt for garnish

Make sure your grill grates are brushed clean and oiled. Place the dough on the grill near the fire and brush the top with the herb oil lightly. With tongs, rotate the dough so that the bottom begins to brown and crisp evenly. Once you see the dough start to bubble on top and you can feel the bottom of the dough become firm and crispy, flip over and place directly on top of the fire. The olive oil will flame up slightly but that is okay. If it seems too aggressive, pull it off for a second and only place it back so that the dough gets some char and looks appealing. Take off the grill and place on a board or platter, bottom-side down, and immediately spread ricotta on top evenly.

Scatter the tomatoes on top, allowing some of the liquid to get on the pizza as well. Tear basil leaves over the pizza to garnish. Finish with a squeeze of lemon, a drizzle of olive oil, a sprinkle of chili flake to taste, and some sea salt to finish. Cut into 4 to 8 pieces and enjoy.