This is a perfect combination, tangy pesto sauce with creamy ricotta. I often add caramelized onions and fresh tomatoes too, but start with this base.
Ingredients
Servings 4
- 1 package store bought pizza dough
- ½ cup basil pesto store bought jars work great
- 2 cups whole milk ricotta cheese
- 4 tablespoons fresh grated Parmesan
- 3 tablespoons pine nuts
- 1 tablespoon olive oil
- Kosher salt and pepper
- ½ teaspoon crushed red pepper optional
Nutritional Facts
Nutrition Facts
Ricotta Pesto Pizza
Amount per Serving
Calories
679
% Daily Value*
Fat
41
g
63
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
70
mg
23
%
Sodium
1193
mg
52
%
Potassium
189
mg
5
%
Carbohydrates
55
g
18
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
26
g
52
%
Vitamin A
1296
IU
26
%
Vitamin C
0.1
mg
0
%
Calcium
353
mg
35
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Roll pizza dough out to desired thickness.
- Spread pesto over the dough in a thin layer, reserving some for dolloping later.
- Spoon about teaspoon sized balls of ricotta cheese over the pesto across the pizza. Add a few dollops of pesto too.
- Sprinkle with Parmesan and pine nuts, then drizzle with oil, salt and pepper and crushed red pepper, if using.
- Preheat the pizza oven according to manufacturer's instructions (mine uses a propane tank and gets hot very quickly).
- Bake for about 12 minutes in a pizza oven, turning about every 4 minutes for even baking. Alternatively, Bake in a preheated 375°F oven for about 20 - 25 minutes, until the cheese is melted and the crust is lightly toasted.
