September Entree


By, Pooh Bear

Yum! It’s a beautiful September evening and you’re really hungry. You want to impress your family with a simple, but delicious, dinner. Well, what could be more simple and delicious than pizza?

Ricotta Pizza with Fresh Roasted Tomatoes

Serves: 6 people

Prepare time: 15 minutes

Total time: 35 minutes

  • 1 cup whole-milk  ricotta
  • 1 cup {4 ounces} grated parmesan
  • Salt and pepper
  • 1 large egg, lightly beaten
  • 1 pound pizza dough, thaw if frozen
  • 4 tablespoons olive oil, divided
  • 2 pints cherry or grape tomatoes
  • 1 large tomato, preferably heirloom, cut into half moons
  • 2 tablespoons fresh oregano leaves, for serving

1. Preheat oven to 500 degrees: with racks in upper and lower thirds. Combine ricotta and parmesan, season with salt and pepper, and stir in egg. On baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16 inch long oval. Spread ricotta mixture on dough leaving a 1 inch border.

2. On a rimmed baking sheet, toss cherry tomatoes with remaining oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack, until tomatoes are soft and skins have burst, about 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 more minutes. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Take pizza to a cutting board and top it with tomato mixture and oregano.

Found in Martha Stewart’s Everyday Food Magazine, September 2012, page 87

Found on Google Images


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