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.
- One pre-made pizza crust
- 1½ cups good quality ricotta
- 6 tablespoons plus 1 teaspoon extra-virgin olive oil
- 2 large garlic cloves, minced
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 6 large plum tomatoes (about 1½ pounds), quartered lengthwise
- 1 cup halved cherry tomatoes
- Olive oil for drizzling
- Fresh ground or cracked pepper
- Preheat oven to 425°F.
- Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomatoes and stir to coat. Let stand 5 minutes.
- Line rimmed baking sheet with foil. Lay the tomatoes in a single layer on the baking sheet.
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet.
- Warm pizza crust in oven or microwave. Spread ricotta on top of crust. Arrange roasted tomatoes and cherry tomatoes on top of cheese. Drizzle with olive oil and pepper.
- Cut into wedges and serve.
Recipe inspired by Everyday Food