Holy flavor load…this pizza has it all! It’s got the creamy from the ricotta, and the punch of fresh herb-i-ness from the pesto, and the perfect balance of salt from the Parm and garlic from the…well, the garlic.
Seriously, can you taste it yet?!?
Make this amazing pizza with a homemade crust (it’s definitely cheaper this way!!!) or grab a pre-made crust from the store to make it! Whichever you choose, in the end it won’t matter because you’ll have fallen in love with the flavors from the toppings.
$5 DINNERS TV
Here’s to a delicious next pizza night! *clink*
Pesto Ricotta Pizza
Yield – 6 servings
Preparation Time – 20 minutes (+ 60 min for dough rising)
Cooking Time – 20 minutes
Ingredients
- 1 recipe of Whole Wheat Pizza Dough or store bought pizza crust
- 1/2 cup garlic basil pesto
- 2 Roma tomatoes, sliced
- 1 cup ricotta cheese, whole milk variety
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup butter
- 1 teaspoon fresh garlic, minced
Directions
- Heat oven to 400 degrees.
- Prepare the pizza dough according to instructions here.
- After the pizza is rolled out onto the pizza stone, bake it at 400 degrees for 10 minutes.
- Remove the pizza from the oven and spread the pesto over the dough to within 3/4 inch of the dough edge. This will leave a good outer crust.
- Evenly distribute the sliced Roma tomatoes on the pesto. Spoon the ricotta between the tomatoes. Don’t spread it. Just let it stay gently mounded.
- Sprinkle the top with mozzarella and Parmesan.
- Bake for another 10 minutes or until cheese is melted and crust is lightly browned.
- Melt butter. Stir in garlic and brush the garlic butter on the crust before serving.
- Serve Pesto Ricotta Pizza with some fresh veggies or fruit. A simple side salad would be tasty too!
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