Best 2 Ricotta And Tomato Pizzas Recipes

Indulge in a symphony of flavors with our delectable Ricotta and Tomato Pizzas, a culinary masterpiece that tantalizes the taste buds. Featuring three variations – Classic, Pesto, and Spicy – these pizzas embody the essence of Italian cuisine, offering a delightful balance of tangy tomatoes, creamy ricotta cheese, and aromatic herbs. Embark on a culinary journey as we explore the nuances of each recipe, ensuring a delightful and satisfying dining experience.

The Classic Ricotta and Tomato Pizza embodies simplicity at its finest, showcasing the harmonious blend of fresh tomatoes, luscious ricotta, and vibrant basil. Garlic and oregano add a subtle depth of flavor, while a drizzle of olive oil imparts a glossy sheen and irresistible aroma.

The Pesto Ricotta and Tomato Pizza takes a vibrant twist, introducing a flavorful pesto sauce made from fresh basil, pine nuts, and olive oil. This vibrant green sauce adds a herbaceous kick to the pizza, complementing the creamy ricotta and tangy tomatoes perfectly.

For those who crave a touch of heat, the Spicy Ricotta and Tomato Pizza delivers a delightful kick. A spicy tomato sauce, featuring red pepper flakes and chili powder, ignites the palate, while the cooling ricotta cheese and fresh cilantro provide a soothing balance.

Each pizza is crafted with a crispy, golden-brown crust, providing the perfect foundation for the luscious toppings. Whether you prefer the classic combination of flavors or crave a more adventurous culinary experience, these Ricotta and Tomato Pizzas cater to a range of preferences, promising an unforgettable taste sensation with every bite.

Let's cook with our recipes!

RICOTTA AND TOMATO PIZZAS

Ricotta and Tomato Pizzas image

Pizza dough is a great place for a yeast-dough beginner. It's a simple, easy recipe with a spectacular payoff -- homemade pizza!

Provided by Food Network Kitchen

Categories main-dish

Time 1h40m

Yield 2 (12-inch) pizzas

Number Of Ingredients 14

Ingredients

1 cup warm water (about 110 degrees F)
3 tablespoons extra-virgin olive oil, plus additional as needed
2 teaspoons sugar (1/4 ounce)
2 1/4 teaspoons active dry yeast (1/4 ounce package)
2 1/2 cups all-purpose flour, plus additional for kneading (11 3/8 ounces)
1/2 cup white or yellow cornmeal, plus additional for forming (2 3/8 ounces)
1 1/2 teaspoons kosher salt (1/8 ounce)
4 medium ripe yellow or red tomatoes (about 2 pounds)
3 cloves garlic
2 tablespoon extra-virgin olive oil, plus more for brushing
2 teaspoons kosher salt
Freshly ground black pepper
2 cups fresh ricotta cheese, at room temperature
5 to 6 sprigs fresh basil, oregano or parsley or a mix, leaves stripped and torn

Steps:

To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes.
Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball.
Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes.
Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl. If very juicy, drain lightly in a strainer. Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife. Add to the drained tomatoes. Whisk in the olive oil and season with the salt and pepper to taste.
Preheat oven to 425 degrees F.
Divide dough in half. Form dough into rounds (see How-to pictures). Press dough into cornmeal, flipping to dust both sides. Hold dough up like a steering wheel and rotate and stretch it to make a thin disk. Lightly brush a pizza screen or crisper with oil and place round on top. Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes. Remove pizza from the oven and drop spoonfuls of ricotta on top. Scatter the fresh herbs and serve. Repeat with remaining pizza.

PESTO, RICOTTA AND SUN-DRIED TOMATO PIZZAS

Pesto, Ricotta and Sun-Dried Tomato Pizzas image

Thiese are a fun appetizer which take no time. You can grill the bread which is what I like or you can just grill the bread right in the oven. The bread is the only thing grilled with the pesto and the ricotta and cheese mix is chilled. It is a very light easy appetizer which always goes over well. Some fresh basil makes for a very pretty presentation and using store bought small pizza crusts makes it even easier. Now if you want to make your own small pizza crusts ... go right ahead. I have when I have time. Most often I don't, but thin thin store bought crust are not all that bad.

Provided by SarasotaCook

Categories Cheese

Time 25m

Yield 24 Slices, 24 serving(s)

Number Of Ingredients 7

Ingredients

4 small thin crust prepared pizza crust
8 tablespoons pesto sauce
2 cups ricotta cheese (don't use low fat for this)
3/4 cup sun-dried tomato packed in oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 cup fresh basil, rough chopped as a garnish

Steps:

Pizza crusts -- Grill one side just until lightly brown, then flip and brush the top side with pesto. Grill just another minute until heated through and the bottom side is lightly toasted. This can be done in the oven or on the grill. I prefer the grill for this if possible.
Cheese -- Mix the ricotta with the tomatoes, salt and pepper and spread over the warm pesto pizzas. Garnish with fresh basil and slice in 4-6 pieces as an appetizer.
The best light appetizer that is healthy but packs tons of flavor.

Nutrition Facts : Calories 43.5, Fat 3.1, SaturatedFat 1.8, Cholesterol 10.5, Sodium 99.1, Carbohydrate 1.5, Fiber 0.3, Sugar 0.1, Protein 2.5

Tips:

For a crispier crust, use a pizza stone or baking sheet. Preheat the stone or sheet in the oven before baking the pizza.
If you don't have a pizza stone or baking sheet, you can bake the pizza on a greased baking sheet.
To make the ricotta cheese mixture, use whole milk ricotta cheese for a richer flavor. If you don't have whole milk ricotta cheese, you can use part-skim ricotta cheese.
Be sure to drain the ricotta cheese well before mixing it with the other ingredients. This will help to prevent the pizza from becoming soggy.
Use fresh, ripe tomatoes for the best flavor. If you don't have fresh tomatoes, you can use canned diced tomatoes.
To make the pizza sauce, simply combine the tomatoes, olive oil, garlic, oregano, basil, salt, and pepper in a bowl. You can also add a pinch of red pepper flakes for a little spice.
When assembling the pizza, start by spreading the ricotta cheese mixture evenly over the pizza dough. Then, top with the tomato sauce and your favorite toppings.
Bake the pizza in a preheated oven until the crust is golden brown and the cheese is melted and bubbly. This usually takes about 10-15 minutes.

Conclusion:

Ricotta and tomato pizzas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With just a few simple ingredients, you can create a pizza that is both flavorful and satisfying. So next time you're looking for a quick and easy meal, give ricotta and tomato pizza a try. You won't be disappointed!