Pesto Ricotta Pizza

Pesto Ricotta Pizza
The perfect complement to homemade basil pesto is
pizza.  In fact, one of our favorite pizzas from our local pizza place
is a chicken pesto pizza.  It is DELICIOUS.  Is it just me, or is food
more delicious when you don’t stand in a hot
kitchen making it?!In fact, John suggested, and I agree, that you
could make this pizza similarly to the way Cooking Light made the
prosciutto pizza I featured a few weeks ago – on the grill!  Grill the
dough first, add the pesto (don’t overload it), ricotta,
and grated mozzarella and keep it warm until the cheese melts.

And then it doesn’t even make your kitchen hot.
What I would do for a cool kitchen, I can’t even write it here!  Unfortunately, the way our apartment is set up, the
kitchen is in the back corner and gets no natural sunlight and very
little air.  It’s the one downside to the place and is killer now that its summer;
so much in so that its destroying my desire to bake!  I know that’s
disappointing for John but I think it’s wonderful for our waistlines!

Pesto Ricotta Pizza

Serves:  4 (2 slices)

1 -Mom’s Pizza Dough

4 tablespoons pesto

4 tablespoons part-skim ricotta

2 large tomatoes, thinly sliced

1 cup part-skim mozzarella cheese, shredded

Preheat the oven to 400 degrees F.  Roll out the pizza dough onto a 9-inch cast iron pizza pan.  In a small bowl, combine pesto and ricotta.  Lightly spread pesto mixture over the top of dough.  Top with tomato slices and then mozzarella cheese.  Bake 15 minutes, until cheese is fully melted and dough is lightly browned.  Cut into 8 slices and serve immediately.

Nutrition Facts, per Serving, based on 4 servings, from

Calories: 335

Fat:  12g

Carbohydrates:  39g

Sugar:  4g

Sodium:  364mg

Protein:  17g

Until the next time my oven is on…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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