Tomato, Ricotta, and Basil Pizza
tokina
用料
| pizza doughs (pre-made, enough to yield a 12″ pizza) | 1 |
| garlic cloves (finely minced) | 2 |
| part-skim ricotta cheese | 1/4 cup |
| kosher salt | 1/2 teaspoon |
| black pepper | 1/4 teaspoon |
| extra-virgin olive oil | 1 tablespoon |
| cherry tomatoes (halved) | 1/2 pint |
| fresh basil (julienne) | 1 handful |
Tomato, Ricotta, and Basil Pizza的做法
-
Place the pizza dough on a lightly floured surface, and if necessary, let come to room temperature (follow the instructions on the packaging).
-
Place the standing baking rack in the microwave and preheat to 425°F. In a medium bowl, stir together the garlic, ricotta, Greek yogurt, salt, and pepper.
-
Roll the pizza dough into a 12″ circle. Transfer the dough to the pizza pan. Lightly brush the entire surface of the dough with olive oil (be sure to go all the way to the edge), then spread the ricotta-yogurt mixture over the top, leaving a thin border for the crust. Scatter the halved cherry tomatoes evenly over the surface.
-
Bake until the pizza crust is crisp and the tomatoes are soft, about 12-14 minutes. Transfer to a cutting board and let cool slightly. Garnish with basil, slice, and serve.
