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.
Recipe inspired by Everyday Food