Best 2 Ricotta And Cherry Focaccia Pizza Recipes

Indulge in a culinary journey with our delectable Ricotta and Cherry Focaccia Pizza, a harmonious blend of sweet and savory flavors. This focaccia pizza is a symphony of textures, featuring a fluffy focaccia base, creamy ricotta cheese, juicy cherries, and a touch of aromatic herbs.

Accompanying this delightful main course are three equally enticing recipes: a refreshing Cherry Tomato and Basil Bruschetta, a flavorful Roasted Red Pepper and Goat Cheese Dip, and a tantalizing Chocolate Cherry Tart for a sweet ending. Each recipe is carefully crafted to complement the main course, offering a delightful balance of flavors and textures.

Here are our top 2 tried and tested recipes!

RICOTTA AND CHERRY FOCACCIA PIZZA

Ricotta and Cherry Focaccia Pizza image

Provided by Rachael Ray : Food Network

Categories dessert

Time 28m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Extra-virgin olive oil, for drizzling
1 tube store bought pizza dough (rolls out to a rectangle)
Coarse salt
1 tablespoon sugar
2 tablespoons fresh rosemary, 3 sprigs, finely chopped
2 cups whole milk ricotta
1/3 cup honey, eyeball it
1 orange, zested
3/4 pound large red or black cherries, pitted and halved

Steps:

Set oven to 425 degrees F.
Drizzle a small baking sheet with extra-virgin olive oil and unroll the dough, press out to a slightly larger rectangular shape. Prick the dough all over in several places with the tines of a fork. Drizzle a little extra-virgin olive oil on the top of the bread and spread around evenly with a pastry brush. Season the bread with a little salt, a tablespoon of sugar and the rosemary. Bake bread until evenly deep-golden all over, 16 to 18 minutes.
Beat ricotta cheese with honey and zest until smooth. Ready the cherries, pittng and halving them.
Dot the hot bread with ricotta and top with cherries, cut and serve.

FOCACCIA PIZZA

Focaccia Pizza image

Provided by Valerie Bertinelli

Categories main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 17

Ingredients

3 1/2 cups bread flour, spooned into measuring cups and then leveled off
1 1/2 teaspoons kosher salt
1 1/4 teaspoons instant yeast
1 1/2 cups lukewarm water
1 teaspoon honey
1/2 cup extra-virgin olive oil
Sauce, recipe follows
5 ounces sliced pepperoni
15 deli-style slices Monterey Jack cheese (about 8 ounces)
Dried oregano, for garnish
Red pepper flakes, for garnish
Freshly grated Parmesan, for garnish
One 14-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
1 clove garlic, finely grated

Steps:

Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.
Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.
After 2 hours, preheat the oven to 500 degrees F.
Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).
Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.
Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.
Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.

Tips:

For the best results, use fresh ricotta cheese.
If you don't have fresh cherries, you can use frozen cherries that have been thawed and drained.
Be sure to pit the cherries before using them.
If you don't have a pizza stone, you can bake the focaccia on a greased baking sheet.
Watch the focaccia closely while it is baking to prevent it from overcooking.
Let the focaccia cool for a few minutes before slicing and serving.

Conclusion:

This ricotta and cherry focaccia pizza is a delicious and easy-to-make appetizer or main course. The sweet cherries and creamy ricotta cheese complement each other perfectly, and the focaccia crust is crispy and flavorful. This recipe is sure to be a hit with your family and friends.