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Ricotta and Cherry Tomato Pizza Recipe

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This Ricotta Pizza recipe features a homemade or store-bought pizza dough topped with a creamy mixture of full-fat ricotta, olive oil, garlic, and seasoning, combined with rich tomato sauce and fresh cherry tomatoes, baked to perfection on a hot pizza stone. Finished with fresh basil and a drizzle of olive oil, it offers a delightful balance of creamy and vibrant flavors in an easy-to-make, authentic Italian-style pizza.

Ingredients

Pizza Dough

  • 1 ball stand-mixer pizza dough (or no-knead dough, enough for 2 servings)

Ricotta Topping

  • 1 cup (250 grams) full-fat ricotta
  • 1 teaspoon extra virgin olive oil, plus more for drizzling
  • ¼ teaspoon fresh garlic clove, grated
  • ¼ teaspoon fine salt, or to season
  • Freshly ground black pepper, to taste

Other Toppings

  • 1 cup (240 ml) tomato pizza sauce
  • 10-12 cherry tomatoes, cut into halves
  • A handful of fresh basil leaves, to serve

Instructions

  1. Prepare the Pizza Dough: Use either a stand-mixer pizza dough ready in about 3 hours, an easy no-knead dough ready in about 1½ hours, or your favorite dough sufficient for 2 servings. Follow the specific dough recipe instructions if using homemade dough.
  2. Make the Ricotta Topping: In a bowl, combine the full-fat ricotta, extra virgin olive oil, grated garlic, fine salt, and freshly ground black pepper. Stir with a spoon until the mixture is fully blended and creamy. Taste and adjust seasoning, adding more garlic or chili flakes if desired. Set aside the ricotta mixture.
  3. Preheat the Oven: Place a pizza stone in the oven and preheat it to at least 230°C (450°F). A very hot oven is essential for a crispy and well-cooked pizza crust.
  4. Shape the Dough: Place parchment paper on a baking tray. Stretch the dough from the center outwards, gently pressing with your fingers to form a round circle approximately 11 inches (30 cm) in diameter. If using no-knead dough, expect a roughly 9×13 inch rectangular pizza instead.
  5. Add the Toppings: Spread the tomato pizza sauce evenly over the shaped dough. Using two small spoons, place small dollops of the ricotta mixture across the sauce. Top each dollop with halved cherry tomatoes, gently pressing them into the ricotta to spread it slightly.
  6. Bake the Pizza: When the oven and pizza stone are fully heated, use a pizza peel to transfer the pizza with the parchment paper onto the stone. Bake for approximately 10-15 minutes or until the crust is nicely browned. In a fan-forced oven, baking may take 8-10 minutes. Watch closely to avoid burning.
  7. Serve: Let the pizza cool for a minute or two after baking. Scatter fresh basil leaves over the top, optionally add sea salt flakes, and drizzle with extra virgin olive oil. Slice, serve immediately, and enjoy the fresh, creamy flavors.

Notes

  • Using a pizza stone and a very hot oven is critical for achieving a crispy crust.
  • The garlic amount in the ricotta topping can be adjusted to taste or substituted with chili flakes for some heat.
  • If using no-knead dough, expect a slightly different pizza shape and baking time.
  • Fresh basil added after baking preserves its vibrant flavor and color.
  • Drizzling extra virgin olive oil enhances the richness and aroma of the pizza.

Find it online: https://yumntasty.com/ricotta-and-cherry-tomato-pizza-recipe/