Get back to the Italian basics with a recipe that proves simple can be delicious and trendy. Combine creamy Grande Ricotta, fresh tomatoes and pesto for a traditional taste with exceptional flavor. And because pesto is trending as a popular pizza sauce, this pie keeps you both current and profit savvy.
16 oz. Pizza dough ball, slacked
1/4 oz. Chopped fresh garlic
11/2 tbsp. Extra virgin olive oil
4 oz. Grande Ricotta Cheese
21/2 oz. Basil pesto
8 oz. Tomatoes, sliced
Coarse salt, as needed
Freshly ground pepper, as needed
Yield: One 14-inch pizza
Roll out dough to form pizza crust.
Spread garlic and olive oil evenly over crust.
In mixing bowl, mix together Grande Ricotta Cheese and basil pesto.
Spread Ricotta and pesto mixture evenly over pizza.
Top with tomato slices.
Bake at 500°F for 6 to 8 minutes in a deck oven or 5 to 7 minutes in an impingement oven until cheese is melted and crust is golden brown.
Substitute roasted bell peppers for half of the tomatoes.