Decadent Pepperoni Pizza

Artisan flatbread
1/4 cup buttermilk
1/2 cup ricotta cheese
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper to taste
1 cup San Marzano tomatoes, pureed
Mozzarella, thinly sliced
Pepperoni as desired
Shredded (not grated) Parmesan cheese as desired
Dried oregano

Combine the buttermilk, ricotta, olive oil, garlic salt and pepper. Spread on the pizza crust.

Dot the pie with the tomato sauce. Add the mozzarella. Add the pepperoni. Sprinkle on the Parmesan. Sprinkle on the oregano.

Bake at 425 for about 25 minutes until the mozzarella is bubbling and starting to turn brown.