Heirloom Tomato Pizza with Whipped Basil Ricotta
A vibrant pizza topped with colorful slices of local heirloom tomatoes, creamy whipped basil ricotta, and a drizzle of olive oil, celebrates the peak-season flavors on a crisp, golden crust.
Ingredients
- 1 (16 oz) ball Oliver’s Own Pizza Dough
- 2-3 medium Heirloom Tomatoes, sliced into ¼-inch rounds
- 1 recipe Whipped Basil Ricotta (see below)
- Extra virgin olive oil, for brushing
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil, cut into chiffonade, for garnish
- 1 (15 oz) container whole-milk ricotta cheese
- ¼-½ cup freshly chopped basil leaves
- 1-2 cloves garlic, minced or grated
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
Whipped Basil Ricotta
In the bowl of a food processor, combine ricotta, basil, garlic, salt, and pepper.
Process until smooth, light, and airy, 1-2 minutes, scraping the sides of the bowl as needed.
Chill for at least 30 minutes to allow the flavors to meld.Pizza
Preheat oven: Place a pizza stone or baking sheet in the oven and preheat to 475°F (245°C). Allow the oven and stone/sheet to heat for at least 30 minutes.Prepare the dough: On a lightly floured surface, stretch or roll Oliver’s Own Pizza Dough into a 12-14 inch round. Transfer to a piece of parchment paper for easy handling.
Assemble: Brush the dough lightly with olive oil. Spread a generous layer of Whipped Basil Ricotta over the surface, leaving a 1-inch border around the edges. Arrange the heirloom tomato slices evenly over the ricotta. Sprinkle lightly with salt and pepper.
Bake: Carefully transfer the pizza (on the parchment) to the preheated stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and crisp and the tomatoes are tender.
Finish: Remove from oven. Let rest for 2-3 minutes, then sprinkle with fresh chiffonade basil before slicing.
Serve: Slice into wedges and enjoy immediately.
No comments yet. Add the first comment