Tuesday, March 9, 2010

Tomato Basil Ricotta Pizza

Tomato Basil Ricotta Pizza


  • Pizza Dough
  • Corn meal
  • 1 garlic clove, chopped
  • 2 tbsp ricotta cheese
  • 1 bunch of basil, chopped
  • 1-2 medium tomatoes or 10 cherry tomatoes, sliced
  • Pinch of oregano
  • Pinch of thyme
  • Pinch of salt
  • Pinch of pepper
  • Pinch of Onion powder
  • Pinch of Crushed red pepper
  • Parmigiana cheese
Heat a pizza stone in the oven at 500 degrees.

In a bowl, mix the sliced tomatoes with the
oregano, thyme, salt, pepper, onion powder, and crushed red pepper. You don't need to measure the herbs, just add as much or little you would like. Set aside.


On a board dusted with flour, push out the pizza dough with your hands.






Roll out the dough a few times.


I don't know how to do the fancy flips to stretch out the dough, so I just use gravity to stretch it. Just grab the dough by one side and shake it.... keep repeating this around the dough and it will stretch out.











On some type of flat wooden or metal surface (I use an edgeless cookie sheet) sprinkle it with cornmeal. This is what you're going to use to slide the pizza on the pizza stone. You want to make sure you use enough cornmeal to avoid the dough from sticking.








Shake the cookie sheet or wooden board back and forth to make sure the pizza is not sticking.


Top the dough with the garlic, ricotta, and basil.














Then top with the tomatoes, the juice from the tomatoes will help keep the basil from burning.












Top with Parmigiana.

















Slide the pizza on the pizza stone and bake for 10-12 minutes.
























(If I had goat cheese or feta, I would have added that too with the Parmigiana.)




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