The cottage cheese in this recipe retains its chunky texture. If you prefer a smoother topping, place drained cottage cheese in a food processor and pulse until it resembles ricotta.

1. Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.

2. Brush 1 tablespoon extra virgin olive oil over each pizza, leaving edges bare. In a food processor or chopper, combine garlic, green onion, parsley, and basil. Pulse until minced.

3. Combine drained cottage cheese with herbs. Spread 1 cup cottage cheese over each pizza, leaving one inch around the edges bare. Sprinkle coarsely ground pepper over the cottage cheese. Sprinkle 1 cup mozzarella over each pizza.

4. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.

5. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.