Baby Heirloom Tomato & Ricotta Pizza
Recipe type: Main
Cuisine: Italian
  • 1 lb premade pizza dough
  • ⅓ cup pesto (try my recipe!)
  • ½ cup ricotta cheese (I used whole milk for extra creaminess)
  • ¼ 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
  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.
Recipe by Bean A Foodie at