When the March issue of Cooking Light came out, two different pizza recipes caught my eye. I decided to make them at home and figured if they were really good, I would share them on the blog. The first recipe is this delicious Tomato Ricotta Pizza.
I’m a sucker for roasted tomatoes, so this one was kind of a no-brainer for me. The cheese mixture that separates the tomatoes from the dough is to die for. And Mike, who tends to pick tomatoes out of everything, finished the last few pieces that were left.
My favorite part is that both recipes are perfect for spring and summer; not too heavy, but flavorful and filling. Big kudos to Cooking Light for this awesome recipe.
You should also check out the Garden Greens Pizza.
TOMATO RICOTTA PIZZA
Adapted from Cooking Light
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 12 ounces fresh pizza dough
- 3/4 cup part-skim ricotta cheese
- 2 tablespoons refrigerated pesto
- 1 garlic clove, minced
- 2 ounces feta cheese, crumbled
- 1/4 cup fresh basil leaves, torn
- Place pizza stone in the oven and preheat oven to 500 degrees F.
- Allow pizza stone to heat in oven for about an hour.
- Combine tomatoes oil on a foil-lined baking sheet and roast for 7 minutes.
- Roll the dough into a 13-inch circle on parchment paper and pierce with a fork.
- Place dough on preheated stone and bake for 3 minutes.
- Combine ricotta, pesto and garlic together in a medium-sized bowl.
- Spread over the dough, leaving 1/2-inch border.
- Sprinkle with feta.
- Bake for 7-10 minutes or until the crust has a nice golden color.
- Top pizza with tomatoes and bake for another 4 minutes.
- Remove from oven and top with fresh basil.
All images ©Regan Baroni 2017.