RICOTTA PIZZA WITH FRESH AND ROASTED TOMATOES
After baking, this pizza is topped with an abundance of colorful tomatoes -- it's practically a salad!
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.
- On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano.
Nutrition Facts : Calories 414 g, Fat 23 g, Fiber 3 g, Protein 17 g, SaturatedFat 7 g
TOMATO PIZZA
My children liked to eat pizza with a lot of toppings, so I developed this recipe. With fresh tomatoes available year-round here, we still make it often, even though the kids are grown. It's a delightful change from usual meat-topped pizza. -Lois McAtee, Oceanside, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place tomato slices in a circle on crust, overlapping slightly until crust is completely covered. Drizzle with olive oil. Season with salt and pepper. Cover with olives if desired, green pepper and onion. Sprinkle with basil. , Cover with mozzarella and cheddar cheeses. Bake at 400° for 15 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 223 calories, Fat 12g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 599mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
FRENCH BREAD PIZZAS WITH RICOTTA, ROASTED TOMATOES, AND PESTO
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Provided by Katherine Sacks
Categories Sandwich Tomato Bake Kid-Friendly Quick & Easy Dinner Lunch Parmesan Ricotta Back to School Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
- Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
- Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
- Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.
HAM & RICOTTA PIZZAS WITH PESTO
This colourful, flavour-packed pizza is a great storecupboard supper with only five ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Place a flat baking sheet in the oven to heat up. Spread 2 tbsp tomato sauce on each pizza base. Carefully slide the bases onto the baking sheet and cook following pack instructions.
- Five mins before the cooking time is up, scatter over the ham, dot the ricotta on top in spoonfuls and continue cooking. Season and drizzle the pesto over each pizza.
Nutrition Facts : Calories 282 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.51 milligram of sodium
RICOTTA & TOMATO PITA PIZZA
Not sure where I got this but it makes a light lunch or quick snack. Sometimes I even have it for breakfast. I prefer whole wheat pita but feel free to use white.
Provided by CulinaryQueen
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill/broiler.
- In a small bowl, combine tomato, olive oil, oregano, basil, salt and pepper and set aside.
- Carefully slice open the pita so that you have two rounds and place on a baking sheet, cut side up.
- Spread each pita round with 1-2 tablespoons of ricotta cheese.
- Spread half of the tomato mixture onto each round.
- Place under the grill until heated and the pita starts to brown, about 5 minutes.
- Enjoy!
Nutrition Facts : Calories 358.2, Fat 18.3, SaturatedFat 4.5, Cholesterol 15.1, Sodium 352.8, Carbohydrate 39.2, Fiber 2.8, Sugar 4.1, Protein 9.9
WHITE PIZZA WITH ROASTED TOMATOES
Like my grandmother taught me, I love using fresh, simple ingredients. In this low-cost recipe, creamy ricotta brings out the sweetness of the tomatoes, all on an onion and herb crust. -Debbie Roppolo, San Marcos, Texas
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 250°. In a bowl, toss tomatoes with oil, sugar and salt. Transfer to a greased 15x10x1-in. baking pan. Roast 2 hours or until tomatoes are soft and slightly shriveled., For crust, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in herbs. Cool slightly., In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in onion mixture and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Preheat oven to 400°. Grease a 15x10x1-in. baking pan. Punch down dough; roll to fit bottom and 1/2-in. up sides of pan. Cover; let rest 10 minutes. Bake 10-12 minutes or until edges are lightly browned., In a small bowl, mix ricotta cheese, garlic, salt and Italian seasoning. Spread over crust; top with roasted tomatoes and mozzarella cheese. Bake 12-15 minutes or until crust is golden and cheese is melted.
Nutrition Facts : Calories 503 calories, Fat 25g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 911mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.
PESTO, RICOTTA AND SUN-DRIED TOMATO PIZZAS
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
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
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