That is the consistency of the nonfat Calabro ricotta (which for what it is.... is really good but not for your excellent looking pizzas).
The first ingredient in that cheese is cows milk whey -- that is the liquid left over after making cheese - you can make ricotta with it but it's not going to be as creamy as a ricotta made with just milk. The best stuff in the milk became the cheese before the ricotta. You will want to look for a cheese that is milk , starter and possibly salt.
I just did a little searching and I can't back up my statement above but I have made ricotta from whey and from whole milk and there is a difference in the consistency of the cheese.