Ricotta Pizza with Fresh and Roasted Tomatoes

10 Sep

Deep in the throes of tomato overload, I was trying to find as many recipes as possible to use them up. Luckily, in September’s issue of Everyday Food I found this recipe. It was super tasty with our homegrown tomatoes!


  • 1 cup whole-milk ricotta
  • 1 cup grated Parmesan (4oz) [I used Asiago]
  • salt and pepper
  • 1 large egg, lightly beaten
  • 1 pound pizza dough, thawed if frozen
  • 4 tbsp olive oil, divided
  • 2 pints cherry or grape tomatoes
  • 1 large tomato, preferably heirloom, cut into half-moons
  • 2 tbsp fresh oregano leaves, for serving


  1. Preheat oven to 500, with racks in upper and lower thirds.
  2. Combine ricotta and Parmesan, season with salt and pepper and stir in egg.
  3. On a baking sheet, drizzle pizza dough with 2 tbsp oil and stretch or roll into a 16-inch-long oval.
  4. Spread ricotta mixture on dough, leaving 1 inch border.
  5. On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tbsp oil and season with salt and pepper.
  6. Bake cherry tomatoes on bottom rack and pizza on upper rack until tomatoes are soft and skins have burst, 15 minutes.
  7. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more.
  8. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper.
  9. Transfer pizza to cutting board and top with tomato mixture and oregano.

–Recipe courtesy Martha Stewart’s Everyday Food magazine, September 2012.

Really awesome pizza:

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Posted by on September 10, 2012 in Uncategorized


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