Friday, August 10, 2012
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)
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 MyFitnessPal.com:
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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