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