When Eyeswoon reached out to me for an interview for their popular food section, The Bite, one of their questions was, “They say you are what you eat – what are you?” I said I was a margherita pizza because the flavors never let me down. It’s true. That’s my go-to pizza and if I try something “different,” the pizza will always have tomatoes on it. With as advanced as my husband’s palette and cooking skills are, his go-to pizza is plain old cheese. We all have our habits, right? But, the thing I love about habits is when you find ways to break them. It’s so exciting when I discover a new recipe that pulls me out of myself.
In the March issue of Cooking Light, two pizzas caught my eye enough to make them at home with my sister-n-law, Elena. I figured if they were really good, and Mike ate more than one piece, I would share a couple of pizza recipes that I consider to be habit-breaking.
The first pizza I shared was the Garden Greens Pizza in an earlier post. It wow’ed Elena, Mike and me. There weren’t even tomatoes on it and I’m still thinking about that pizza.
The second one is this delicious Tomato Ricotta Pizza. I’m a sucker for roasted tomatoes, so this one was kind of a no-brainer for me. The cheese mixture that separates the tomatoes from the dough is to die for and Mike, who tends to shy from tomatoes, finished the last few pieces that Elena and I left for him.
My favorite part is that both recipes are perfect for spring and summer; not too heavy, but flavorful and filling enough to make you feel like you’re welcoming the warmer months with open arms. Big kudos to Cooking Light – thank you for the inspiration!
2 cups cherry tomatoes, halved
1 tablespoon olive oil
12 ounces fresh pizza dough
3/4 cup part-skim ricotta cheese
2 tablespoons refrigerated pesto
1 garlic clove, minced
2 ounces feta cheese, crumbled
1/4 cup fresh basil leaves, torn
1. Place pizza stone in the oven and preheat oven to 500 degrees F.
2. Allow pizza stone to heat in oven for about an hour.
3. Combine tomatoes oil on a foil-lined baking sheet and bake for 7 minutes.
4. Roll the dough into a 13-inch circle on parchment paper and pierce with a fork.
5. Place dough on preheated stone and bake for 3 minutes.
6. Combine ricotta, pesto and garlic together in a medium-sized bowl.
7. Spread over the dough, leaving 1/2-inch border.
8. Sprinkle with feta.
9. Bake for 7-10 minutes.
Note: Be sure to check your crust as oven temps can vary. You’re looking for a nice golden color.
10. Top pizza with tomatoes and bake for another 4 minutes.
11. Remove from oven and top with fresh basil.
All images ©Regan Baroni 2017.