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Dairy
Easy
4-5 Servings
Allergens 
1 Hour
Diets
Tangy pesto and creamy ricotta are a perfect combination. I sometimes add caramelized onions, but try it this way first.
1 pizza dough
1/2 cup basil pesto (jarred, such as Ta’amti, or homemade)
1 cup whole-milk ricotta cheese
4 tablespoons freshly grated Parmesan cheese
3 tablespoons pine nuts
1/4 cup chopped tomatoes
1/4 cup shredded mozzarella cheese, optional
1 teaspoon Tuscanini Extra-Virgin Olive Oil
kosher salt, to taste
black pepper, to taste
1/2 teaspoon Gefen Crushed Red Pepper Flakes (optional)
If using a pizza oven, preheat according to manufacturer’s instructions. If using a regular oven, preheat to 375 degrees Fahrenheit.
Roll out dough to desired thickness.
Spread pesto over the dough in a thin layer, reserving some to add a few dollops later.
Spoon balls of ricotta cheese (about one teaspoon each) over the pesto and flatten slightly with the spoon.
Sprinkle with Parmesan cheese, pine nuts, tomatoes and mozzarella, if using. Drizzle with oil and sprinkle with salt, black pepper, and red pepper flakes, if using.
Bake 12 minutes in a pizza oven, rotating every four minutes for even cooking, or bake for 20–25 minutes in a regular oven, until cheese is melted and crust is lightly toasted.
Photography and Styling by Chay Berger
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