Ricotta & Lettuce Blend Margherita Pizza

Keep your pizza menu fresh and exciting with a contemporary take on a pizza classic. You can target diners who are looking for a lighter pizza and salad combination, and still provide a warm, delicious flavor.

INGREDIENTS

DIRECTIONS

INGREDIENTS

Ricotta & Lettuce Blend Margherita Pizza Yield: One 12-inch pizza
  • 8 oz. Pizza dough ball, slacked
  • 3 oz. (6 tbsp.) Pizza sauce, prepared
  • 3 oz. (1 cup) Grande Shredded Mozzarella cheese
  • 4 oz. (1/2 cup) Whipped Basil Ricotta (see recipe)
  • 2 oz. (1/2 cup) Grape tomatoes, halved
  • 1/2 oz. (1 cup) lettuce blend
  • 1 oz. (2 tbsp.) Balsamic vinaigrette

DIRECTIONS

Ricotta & Lettuce Blend Margherita Pizza
  1. Stretch dough to form a 12-inch thin crust.
  2. Spread 3 oz. pizza sauce evenly over dough; top with 3 oz. Grande Shredded Mozzarella. Dollop 4 oz. Whipped Basil Ricotta evenly over pizza.
  3. Bake at 500°F for 6 to 7 minutes in a deck oven or 3 to 4 minutes in an impingement oven or until cheese is melted and crust is golden.
  4. Combine 2 oz. grape tomatoes, 1/2 oz. lettuce blend and 2 tbsp. balsamic vinaigrette in small bowl and toss to blend. Portion over pizza.

INGREDIENTS

Whipped Basil Roctta Yield: 48 oz. (12 servings)
  • 48 oz. (6 cups) Grande Prima Dolce® Ricotta, whipped
  • 3/4 cup Fresh basil chiffonade
  • 1/2 tbsp. Olive oil
  • 1/8 tsp. Kosher salt

DIRECTIONS

Whipped Basil Roctta
  1. Combine all ingredients in container and stir to blend. Cover and chill to hold.