Heirloom Tomato Pizza with Whipped Pesto Ricotta
This heirloom tomato pizza topped with an airy whipped pesto ricotta positively SCREAMS of summer!
Yield: 8 slices
For the pizza dough
  • 1 tbsp active dry yeast
  • pinch of sugar
  • 1 cup lukewarm water, divided
  • 3 cups bread flour
  • 2 tsp sea salt
  • 2 tbsp olive oil
For the pizza topping
  • 8 oz ricotta
  • 8 oz basil pesto
  • 2 tbsp olive oil
  • 2 medium heirloom tomatoes, thinly sliced
  • Maldon sea salt
  1. In a small bowl, combine the yeast with a pinch of sugar and ¼ cup lukewarm water, stirring to combine. Let sit for 5 minutes. If it becomes foamy, then the yeast is alive and raring to go! If not, then the yeast is probably dead or too old and your dough won't rise, so go buy more.
  2. In the bowl of a stand mixer fitted with the bread hook attachment, combine the flour, yeast/water mixture, remaining ¾ cup water, olive oil, and salt. Stir on medium speed until dough comes together. Stir on medium-high speed for five minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
  3. Heat oven to 500F.
  4. Meanwhile, in the bowl of a food processor, combine the ricotta and the pesto. Puree until smooth and airy.
  5. Grease pizza pan with olive oil. Spread the pizza dough on the pan using a greased rolling pin or your hands until it reaches the edges of the pan. Spread the pesto ricotta over the prepared dough, leaving a ½-inch border around the edges for the crust.
  6. Bake for 10-15 minutes or until the edges and bottom are lightly browned.
  7. While still warm, top the pizza with the tomato slices and sprinkle with sea salt. Let sit 5 minutes before serving.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/08/heirloom-tomato-pizza-whipped-pesto-ricotta.html