Ricotta & Lettuce Blend Margherita Pizza
Keep your pizza menu fresh and exciting with a contemporary take on a pizza classic. You can target diners who are looking for a lighter pizza and salad combination, and still provide a warm, delicious flavor.
Course: Pizzas
Products used: Italian Blends, Mozzarella, Part-Skim Mozzarella, Prima Dolce®, Ricotta, Whole Milk Mozzarella
Ricotta & Lettuce Blend Margherita Pizza
Ingredients
- 8 oz. Pizza dough ball, slacked
- 3 oz. Pizza sauce, prepared (6 tbsp.)
- 3 oz. Grande Shredded Mozzarella cheese (1 cup)
- 4 oz. Whipped Basil Ricotta (see recipe) (1/2 cup)
- 2 oz. Grape tomatoes, halved (1/2 cup)
- 1⁄2 oz. lettuce blend (1 cup)
- 1 oz. Balsamic vinaigrette (2 tbsp.)
Directions
- Stretch dough to form a 12-inch thin crust.
- Spread 3 oz. pizza sauce evenly over dough; top with 3 oz. Grande Shredded Mozzarella. Dollop 4 oz. Whipped Basil Ricotta evenly over pizza.
- Bake at 500°F for 6 to 7 minutes in a deck oven or 3 to 4 minutes in an impingement oven or until cheese is melted and crust is golden.
- Combine 2 oz. grape tomatoes, 1/2 oz. lettuce blend and 2 tbsp. balsamic vinaigrette in small bowl and toss to blend. Portion over pizza.
Whipped Basil Roctta
Ingredients
- 48 oz. Grande Prima Dolce® Ricotta, whipped (6 cups)
- 3⁄4 cup Fresh basil chiffonade
- 1⁄2 tbsp. Olive oil
- 1⁄8 tsp. Kosher salt
Directions
- Combine all ingredients in container and stir to blend. Cover and chill to hold.
