Wednesday, March 28, 2012

Pesto, Ricotta, & Roma Tomato Pizza

Homemade pizzas keep getting better and better!  Corey and I both agreed this has to be the best one we've made so far.  The pesto gave it so much flavor!  You could add any other toppings you wanted really, but I loved how simple it was.  And the tomatoes tasted so fresh!  One word, Amazing!!!

Pesto, Ricotta, & Roma Tomato Pizza
via My Life as a Mrs.

1 pound pizza dough (I love Trader Joe's Garlic & Herb)
1/3 pesto
8 ounces mozzarella, shredded (I used fontina)
3-4 ounces ricotta cheese
3-4 roma tomatoes, sliced
Preheat the oven to 425° F.

Roll dough out onto pizza pan.  Spread pesto over entire crust in an even and thin layer.  Sprinkle with fontina.  Evenly spread the tomatoes on top.

Bake for 10 minutes, then remove pizza from oven.  Scoop ricotta evenly over pizza using a small spoon (use as much or as little as you like).  Bake for another 5 minutes or until pizza dough is cooked through.  Remove from oven and serve!

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