Indulge in a culinary masterpiece that combines the delectable flavors of Italian cuisine with the convenience of a one-pan dish - the Ricotta Frittata Supreme Pizza. This savory delight is a symphony of textures and tastes, featuring a fluffy and golden frittata base, topped with a rich and creamy ricotta cheese filling, and an array of colorful and flavorful pizza toppings.
The recipe offers three variations to satisfy every palate: the classic Margherita, the meaty Pepperoni, and the vegetarian Primavera. Each variation boasts its own unique combination of toppings, ensuring that there's something for everyone to enjoy. The Margherita features the classic trio of fresh tomatoes, mozzarella cheese, and basil, while the Pepperoni tantalizes taste buds with its spicy slices of pepperoni, mozzarella cheese, and bell peppers. The Primavera delights vegetarians with its vibrant medley of roasted vegetables, mozzarella cheese, and pesto sauce.
With its ease of preparation and customizable toppings, the Ricotta Frittata Supreme Pizza is perfect for busy weeknight dinners, quick lunches, or even as a fun and interactive meal for the whole family. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.
PIZZA FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Whisk the eggs and egg whites with 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture and stir with a rubber spatula until curds begin to form, 2 to 3 minutes. Transfer the skillet to the broiler; broil until set but not browned, 30 seconds to 1 minute.
- Spread the marinara sauce over the eggs, leaving a 1/2-inch border. Top with the mozzarella, pepperoni and parmesan. Return to the broiler until the cheese is bubbling, 1 to 2 minutes. Set aside.
- Whisk the vinegar with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the salad greens and bell pepper; toss. Sprinkle the frittata with basil and cut into wedges. Serve with the salad and bread.
WHITE PIZZA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a pizza stone if you use one along with the oven to 425 degrees F.
- Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.
CHERRY TOMATO, SAUSAGE, ARUGULA, RICOTTA FRITTATA
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Toss the tomatoes with the olive oil, vinegar and thyme leaves and season with salt and pepper. Put in a small baking dish in one layer and roast until completely soft and the juices have evaporated, about 30 minutes. Let cool slightly. Leave the oven on. Heat the canola oil in a 10-inch nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown, and then transfer to a paper-towel-lined plate using a slotted spoon. Remove the fat from the pan. Whisk the eggs in a large bowl until light and fluffy. Fold in the drained sausage, tomatoes, provolone and Romano cheeses, arugula and chopped parsley and sprinkle with salt and pepper. Season the ricotta with salt and pepper as well and set aside. Heat the butter in the nonstick pan. Add the egg mixture and stir to evenly distribute the ingredients using a heatproof rubber spatula. Cook until the eggs set on the bottom and around the sides of the pan, and then transfer to the oven. Bake until the eggs are cooked through and the top is lightly golden brown, 20 to 25 minutes. Loosen around the sides of the pan with a rubber spatula and flip onto a serving platter or cutting board. Top with the ricotta and drizzle with extra-virgin olive oil. Grind some black pepper over the top, and scatter the whole parsley leaves over all.
FRITTATA PIZZA
Steps:
- In a non-stick skillet, heat olive oil. Add onions and peppers, cover and cook for 5 minutes or until tender. While this is cooking, chop up strand pasta if it is sticking. Add the pasta and cook, uncovered, very slowly until a crust just begins to form. Stir in eggs and, with a fork, work them into the pasta. Cover and cook over very low heat until eggs have set, about 3 minutes. With a spatula, work the bottom to loosen it so that you will have an easier time later sliding it on a plate. Uncover, spoon over tomato sauce and scatter mozzarella and whatever toppings you like. Cover again just to melt the cheese. Slide onto plate and serve.
BLACKBERRY RICOTTA PIZZA POCKETS
Steps:
- Fill a Dutch oven about halfway with veggie oil and heat to 375 degrees F. Line a sheet pan with paper towels and set aside.
- Roll the pizza dough to about 1/4-inch thick on a floured work surface. Cut out as many 4-inch rounds as you can. Reroll the dough, if needed, to get 6 rounds total.
- Combine the ricotta, confectioners' sugar and vanilla in a small bowl. Stir in the basil.
- Dollop a scant tablespoon of filling in the center of each dough round and place a blackberry on top. Dab a little water around the edge of each dough round. Fold over to make half-moons and pinch well with your fingers to seal.
- Add the pockets to the hot oil in batches and fry until golden and puffed, about 3 minutes. Remove to the lined sheet pan. Sprinkle on confectioners' sugar.
RICOTTA, TOMATO & SPINACH FRITTATA
Healthy veggie bites that are packed with flavour - a midweek must
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
- Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
- Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.
Nutrition Facts : Calories 236 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
RICOTTA FRITTATA
Provided by Cesare Casella
Categories Cheese Egg Breakfast Brunch Wheat/Gluten-Free Dinner Buffet Parmesan Ricotta Shower Party Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 375°F.
- 2. Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, marjoram, and salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes.
- 3. In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth and homogeneous.
- 4. Add the egg mixture to the sautéed onions and stir to incorporate the onions. Cook the frittata on the stovetop until the eggs start to set, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm.
- 5. Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately. Or let cool and serve at room temperature.
Tips and Conclusion
This article provides a collection of tempting frittata recipes and offers valuable tips to elevate your cooking skills. To ensure a successful and delightful frittata experience, consider the following essential tips:
- Choose fresh, high-quality ingredients: The quality of your ingredients greatly influences the final dish. Opt for fresh, organic produce and select high-quality meats, cheeses, and herbs.
- Master the art of whisking: Properly whisking the eggs is crucial for creating a light and fluffy frittata. Use a whisk to incorporate air into the eggs, resulting in a tender and airy texture.
- Cook slowly and evenly: Patience is key when cooking a frittata. Cook it over low to medium heat, allowing it to cook thoroughly without burning. This ensures an evenly cooked and flavorful frittata.
- Don't overcrowd the pan: When adding ingredients to your frittata, avoid overcrowding the pan. This can lead to uneven cooking and a soggy texture. Spread the ingredients evenly to ensure they cook properly.
- Experiment with different fillings: The beauty of a frittata lies in its versatility. Feel free to experiment with various fillings, such as vegetables, meats, cheeses, and herbs, to create unique and flavorful combinations that suit your preferences.
In conclusion, these frittata recipes offer a delightful culinary journey, catering to diverse preferences and dietary needs. With the provided tips, you can master the art of creating light, fluffy, and flavorful frittatas that will impress your family and friends. Whether you prefer a classic cheese frittata, a hearty meat-filled frittata, or a vegetarian delight, these recipes provide endless possibilities for a satisfying and delicious meal. So, gather your ingredients, heat up your skillet, and embark on a culinary adventure with these tantalizing frittata recipes.
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