Ricotta pizza with balsamic roasted tomatoes

Despite having made so many great pizza variations over the years, Whitney continues to find new recipes for us to try. I'm not complaining though. Pizza is delicious. This time around we used a store-bought dough so it came together pretty quickly, even with the time it took to roast the tomatoes. The roasted tomatoes and ricotta gave this a subtly different flavor profile than your typical cheese pizza, and it was (as always) delicious.

Ricotta pizza with balsamic roasted tomatoes inspiration from Martha Stewart
1 cup whole-milk ricotta
1 cup grated Parmesan (4 ounces)
Salt and pepper
1 lb pizza dough, thawed if frozen
4 tbsp olive oil, divided
2 tbsp balsamic vinegar
1 pint cherry or grape tomatoes
2 tablespoons fresh oregano leaves, for serving

   Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, and season with salt and pepper. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.
   On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil, 2 tablespoons balsamic vinegar, and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Crush cherry tomatoes with a masher; season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano.

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