Pesto, Ricotta, and Cherry Tomato Pizza

By Pagingdrstarling

You can buy pesto at the grocery store if you don’t have any on hand, but it’s super easy to make (basil, garlic, pine nuts and/or walnuts, parmesan cheese, and olive oil - blended up in a food processor) Freeze the extra and defrost for future use!

Ingredients

• 1 pound pizza dough
• 1/3-1/2 cup pesto
• 8 ounces mozzarella, shredded
• 3-4 ounces ricotta cheese
• 1 cup cherry tomatoes
• flour, for dusting
• cornmeal, for the pizza stone

Details

Servings 1
Adapted from mylifeasamrs.com

Preparation

Step 1

Preheat the oven to 425° F (use the convection option for an extra crispy crust!) with the pizza stone in the oven. If you do not have a pizza stone, preheat a baking sheet in the oven and keep in mind cooking times may be longer.

Roll dough out into a large circle. Sprinkly pre-heated stone with cornmeal and carefully place dough onto stone to allow to par-bake for 4-6 mintutes. Carefully remove crust from oven using a pizza peel. Spread pesto over entire crust in an even and thin layer. Sprinkle with fresh mozzarella. Scoop ricotta evenly over pizza using a small cookie dough scoop (use as much or as little as you like). Evenly spread the tomatoes on top.

Bake at 425° until cheese is melted and bubbly and the tomatoes begin to burst (8-12 minutes). Turn heat down to 400° if the crust is getting too dark. Remove from oven and serve with fresh parmesan and crushed red pepper flakes.

DELICIOUS!