At least once a week I try to make pizza for dinner. It is a fairly simple meal that everyone can agree on. The combinations are endless too. It doesn’t need to be the same old red sauce, mozzarella, and pepperoni pizza each time. Get creative! If you can put it on bread it can go on a pizza. I opened the refrigerator and looked to see what we had to put on a pizza. Genoa salami? Ricotta? Spinach? Ooo, fresh mozzarella!
So, I decided to go simple with Ricotta, Pesto, fresh mozzarella and Parmesan.
Even my ricotta hating son liked this pizza. It had enough flavor with the pesto and cheeses that he added a bit more pesto and was thrilled with it. Still didn’t care for the texture of the ricotta but he ate it. It was a good dish because it was so simple to make. I used jarred pesto but you could easily make and use homemade if you wish.
I served this with a green side salad.
Ricotta and Pesto Pizza
- 1 (1 lb) ball of pizza dough
- 1/2 cup ricotta cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1 (6 oz) ball of fresh mozzarella, thinly sliced
- 1/2-2/3 cup basil pesto
- 3 cloves garlic, minced or sliced
- 1/2 tablespoon olive oil
- salt and ground black pepper, to taste
- 1/2 cup Parmesan cheese, freshly shredded
- Preheat oven to 425 degrees.
- Form your pizza dough into a large 16″-18″ circle on a pizza stone or place on a greased rimmed baking sheet. Make sure to make a raised edge to keep your toppings on your pizza.
- In a small bowl mix ricotta, garlic powder, and basil until well blended. Add salt and freshly ground black pepper to taste.
- In a small skillet over medium heat lightly brown the garlic in the olive oil. Remove from heat once it starts to turn golden at the edges.
- Using a teaspoon dot the ricotta cheese mixture over the top of the pizza. Lightly spread and press it down into the crust. You want to leave space between the dots of ricotta not cover the whole top.
- Next, in the empty spots dot pesto with a teaspoon. Again, you don’t want to cover the entire pizza but have enough that you will get some of the pesto in each bite.
- Lay the freshly sliced mozzarella in any remaining bare spots to cover the bottom of the pizza. Sprinkle the browned garlic over the pizza. Finally sprinkle the grated Parmesan cheese over the top of the pizza.
- Bake for 15-20 minutes until bottom of pizza is golden brown and top is starting to lightly brown.
- Remove pizza from oven and allow to rest for 5 minutes before slicing. Serve with extra pesto for drizzling if desired.