Ricotta Pizza Recipes

RICOTTA PIZZA

Steps:

• While the dough is rising, position an oven rack in the upper third (4 to 5 inches from the top). Preheat the oven to 500 degrees F (or as high as your oven will go). If using a pizza stone, place it in the oven while it preheats.
• If the sun-dried tomatoes are oil-packed: drain them and pat dry. If they are dry-packed, place them in a small bowl and cover with hot water to rehydrate. Let rest for 5 minutes, then pat dry. Set aside.
• In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the spinach and garlic powder. Sauté until the greens are soft and wilted, a minute or two for spinach. Stir occasionally. It will look like way too many greens at first but will cook down significantly. Set aside.
• Turn the pizza dough out onto a lightly floured work surface and roll into a 12-inch circle. If the dough stretches back on you, let it rest for several minutes, then try again (you can't rush stubborn dough).
• If cooking on a pizza stone: transfer the dough to a sheet of broiler-safe parchment paper placed on the back of a flat baking sheet (this is what I do) or a cornmeal-dusted pizza peel. If you do not have a pizza stone, lightly dust a regular baking sheet with flour or cornmeal, then place the shaped dough directly in the center.
• Assemble the ricotta pizza: scatter the sautéed spinach over the top, then dollop with ricotta. Sprinkle the kosher salt evenly over the top. Add the mozzarella, then sun-dried tomatoes.
• Carefully slide the pizza onto the stone, either with the peel or by sliding the sheet of parchment and pizza onto the stone together. (If using a baking sheet instead of a stone, simply pop the pizza into the oven) Bake for 8 to 10 minutes, until the crust is golden and slightly blistered, rotating 180 degrees halfway through. Transfer to a cutting board and finish with chopped basil. Sprinkle with a final pinch of salt (Note: do not use table salt or the pizza will be too salty). Slice and enjoy hot.

FAST AND EASY RICOTTA CHEESE PIZZA WITH MUSHROOMS, BROCCOLI, AND CHICKEN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside.
• Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza.
• Bake in the preheated oven until the cheese is melted, about 20 minutes.

RICOTTA PIZZA

Steps:

• Pre-heat oven to 350 degrees.
• Spray a 9" x 13" baking dish with non-stick cooking spray.
• Mix eggs, seasoning and ricotta together and smooth into baking dish.
• Pour pizza sauce on top and spread evenly.
• Cover with mushrooms, cheese and any other ingredients you might wish to add.
• Bake for 30-45 minutes at 350 degrees until ricotta sets up.
• Enjoy!