As for the crust, I had a nice thin pizza crust leftover from my recent adventure turning macaroni and cheese into a pizza (see? what did I tell you?), but if you are a thick crust pizza type of person you can pick up one of those in your supermarket refrigerated section. Now that you have your ricotta and your crust, all that’s left to do is to roast up some quartered plum tomatoes with some olive oil and oregano until they are soft and a teeny bit charred.
Warm up your pizza crust and all that’s left is the assembly. Spread the soft ricotta over the crust, and then top with the sweet, warm roasted tomatoes. I scattered a few halved cherry tomatoes over mine as well to get both the fresh and roasted tomato tastes (do you know that cherry tomatoes, unlike the big ones, mysteriously keep their fresh tomato taste all year long? True fact!). Drizzle with a little olive oil, grind some cracked pepper on top and there you go.
Sweet, salty, creamy, crunchy, all in one glorious pizza. Now all I need to do is figure out if there is a cupcake version somewhere in here…
Ingredients
Directions
Recipe inspired by Everyday Food
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We love making pizzas and this looks amazing, Kate!
Pizza is such fun to make, isn’t it? (And so is ricotta!)
I will attempt this tomorrow. I can get very good pizza crust here without having to do that part myself, which always ends up bad
But the roast tomato and ricotta sounds fantastic.
besitos, C
Let me know how it turns out! (And totally with you on the pizza crust, except when I make it on the grill. But it’s a little nippy here for grilling!)
Hmm maybe you could do it like a mini tart with a pizza crust crust, a dollop of ricotta in the center and the roasted tomato on top? Hmm.
Either way this pizza sounds fabulous!
LOVE the mini tart idea!