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Easiest Way to Make Perfect Pesto And Ricotta Pizza

Pesto And Ricotta Pizza. In a small bowl, combine ricotta and Parmesan cheeses. Spread pesto over the pizza base. Spread the ricotta and Parmesan over the pesto, and layer the tomatoes over the cheese.

Pesto And Ricotta Pizza Add salt and freshly ground black pepper to taste. Gently spread the pesto over the frozen pizzas. Dollop with the ricotta and cook according to the package directions. You can have Pesto And Ricotta Pizza using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Pesto And Ricotta Pizza

  1. You need of Pizza base.
  2. You need of Pesto Allla Genovese.
  3. It's of Mozzarella cheese.
  4. It's of Ricotta cheese.
  5. It's of Tomato, sliced in 4.
  6. You need of Salt.
  7. You need of Pepper.
  8. It's of Fresh herbs, to serve.

Pizza with Pesto and Ricotta Pizza with Pesto and Ricotta. Rating: Unrated Be the first to rate & review! Place the pizza stone on the centre shelf your oven. Sprinkle the greaseproof paper with polenta and roll out the dough to fit the paper, turning it over and sprinkling it with polenta several times so it won't stick.

Pesto And Ricotta Pizza step by step

  1. Preheat the oven to 190°C (Gas Mark 5 / 375°F)..
  2. Spread the pesto evenly across the pizza base, and sprinkle over the grated cheese. Add a few dollops of ricotta, and the sliced tomatoes. Season with a little salt and plenty of black pepper, and bake for 30 minutes, or until the cheese is golden brown and crispy..
  3. Serve topped with fresh herbs if desired..

This pesto and ricotta naan pizza is a total mouthful to say and a delicious mouthful to bite into, but it's super simple to throw together. Simple meals, like this one, have been a total life saver lately. Place the flattened dough on a pizza peel lightly dusted with corn flour. Spread naan with a generous amount of pesto, and top with ricotta cheese, feta cheese, and sauteed mushrooms. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano.

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