Preheat the oven to 550°F or as high as it will go (if using a stone/steel, put it on a rack in the center or bottom third of the oven before you start preheating).
In a medium bowl, mix together the ricotta, garlic, and salt and pepper to taste.
Using a mortar and pestle or cocktail muddler, crush the handful of fresh parsley leaves into the oil until the leaves are mostly broken down and the oil is a yellowish green color.
Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a floured pizza peel (if using a baking stone/steel).
Brush the dough all over with the parsley oil and season with a pinch or two of salt and a grind or two of black pepper. Sprinkle on the mozzarella, spoon dollops of the ricotta mixture on top, and finish with the Parmesan cheese.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Take the pizza out of the oven. Drizzle it with a little oil, season with a pinch or two of salt and a grind of black pepper, and dust lightly with ground sumac or smoked paprika (if using). Finish with the chopped fresh parsley. Slice and serve.