Ricotta pizza with balsamic roasted tomatoes inspiration from Martha Stewart
Ingredients
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
Directions
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.
Makes me hungry just looking.
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