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Tomato & Pesto Pizza
Get back to the Italian basics with a recipe that proves simple can be delicious and trendy. Combine creamy Grande Ricotta, fresh tomatoes and pesto for a traditional taste with exceptional flavor. And because pesto is trending as a popular pizza sauce, this pie keeps you both current and profit savvy.
Course: Pizzas
Products used: Ricotta
Yield: One 14-inch Pizza
Ingredients
- 16 oz. Pizza dough ball, slacked
- 1⁄4 oz. Chopped fresh garlic
- 1 1⁄2 tbsp. Extra virgin olive oil
- 4 oz. Grande Ricotta Cheese
- 2 1⁄2 oz. Basil pesto
- 8 oz. Tomatoes, sliced
- Coarse salt, as needed
- Freshly ground pepper, as needed
Directions
- Roll out dough to form pizza crust.
- Spread garlic and olive oil evenly over crust.
- In mixing bowl, mix together Grande Ricotta Cheese and basil pesto.
- Spread Ricotta and pesto mixture evenly over pizza.
- Top with tomato slices.
- Bake at 500°F for 6 to 8 minutes in a deck oven or 5 to 7 minutes in an impingement oven until cheese is melted and crust is golden brown.
Variations
Ingredients
- Substitute roasted bell peppers for half of the tomatoes.
- Add a few sliced black olives with the tomatoes.
