Baby Heirloom Tomato & Ricotta Pizza

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I’m so excited to share this post with you today!  This pizza is by far, my all time favorite pizza!  I loved every single bite of it.  And Dario and I ate…every single bite :).

pizza, pesto pizza, pesto, homemade pizza, ricotta pizza

pizza, pesto pizza, pesto, homemade pizza, ricotta pizza One of the best parts of this pizza?  The baby tomatoes!  Melissa’s hooked me up with the tastiest, sweetest baby heirloom tomatoes ever.  And they were beautiful!  Different sizes, colors (green striped ones, red ones, orange ones, yellow ones…) and different flavors too.

pizza, pesto pizza, pesto, homemade pizza, ricotta pizza

pizza, pesto pizza, pesto, homemade pizza, ricotta pizza What makes a tomato an heirloom tomato?  I’ve always known they were a special type of plant, better tasting, more unique.  But according to Melissa’s site, heirloom vegetables are ones that have been around for over 50 years and can reproduce from their own seed.  So maybe I should save the seeds and plant my own baby heirloom tomatoes!

pizza, pesto pizza, pesto, homemade pizza, ricotta pizza
pizza, pesto pizza, pesto, homemade pizza, ricotta pizza But enough about tomatoes, let’s talk about this pizza.  You know, the best pizza in the world.  The one you need to make ASAP because you’ll be obsessed with it forever and ever.  Yup, this pizza.  One bite of the salty, herby pesto mixed with the sweet and tart tomatoes and creamy ricotta?!?!  Amazing…just amazing.

pestopizza7

pizza, pesto pizza, pesto, homemade pizza, ricotta pizza

I have to give a big shoutout to Melissa’s because without their delicious baby heirloom tomatoes, this pizza wouldn’t be half as good.  Seriously.  It was awesome.  Make this pizza!!  You’ll be obsessed after one bite!

pizza, pesto pizza, pesto, homemade pizza, ricotta pizza

pizza, pesto pizza, pesto, homemade pizza, ricotta pizza Baby Heirloom Tomato & Ricotta Pizza:
Ingredients:

  • 1 lb premade pizza dough
  • 1/3 cup pesto (try my recipe!)
  • 1/2 cup ricotta cheese (I used whole milk for extra creaminess)
  • 1/4 cup grated parmesan cheese
  • 1 pint small heirloom tomatoes, halved
  • Cornmeal as needed (helps pizza slide onto pizza stone if using)
  • freshly ground pepper to taste

Instructions:

  1. Preheat oven to 450F.  If you have a pizza stone, allow pizza stone to heat up in the oven for about 30 minutes prior to cooking.
  2. Roll out dough to desired pizza size.  Place plan on a sheet tray or dust a pizza peel with cornmeal for easy sliding onto the pizza stone.
  3. Spread the pesto evenly over the pizza.  Top with the halved tomatoes, cut side facing up.  Dollop 1 tbsp spoonfuls of the ricotta cheese evenly over the pizza.
  4. Bake pizza for 12-14 minutes or until crust is golden brown and tomatoes have started to blister and caramelize on top.  Serve with extra parmesan cheese and freshly ground pepper as desired.

The ingredients in this post were provided free of charge from Melissa’s.  Recipe created and developed by BeanAFoodie.  I did not receive any kickbacks or payments from featuring Melissa’s in this post – just got to cook with delicious produce!

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