Monday, November 28, 2016

Ricotta Pizza With Fresh And Roasted Tomatoes

Ingredients for 6 servings

1 cup grated Parmesan (4 ounces)
1 cup whole-milk ricotta
1 large egg, lightly beaten
1 large tomato, preferably heirloom, cut into half-moons
1 pound pizza dough, thawed if frozen
2 pints cherry or grape tomatoes
2 tablespoons fresh oregano leaves, for serving
4 tablespoons olive oil, divided
Salt and pepper

Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.

On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano.

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