RICOTTA PIZZA

Ricotta Pizza image

A healthy variation on classic pizza is topped with ricotta, roasted pepper, garlic shallots, anchovy fillets, and artichoke hearts.

Provided by Martha Stewart

Number Of Ingredients 15

Previous Next

Ingredients

1 red bell pepper
1 package dry active yeast
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons minced garlic
7 large shallots (12 ounces), peeled and sliced into rings
4 anchovy fillets, drained and chopped
1 can artichoke hearts, drained and cut lengthwise into 1/4-inch-thick slices
2 teaspoons chopped fresh thyme leaves
1 cup part-skim ricotta
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon yellow cornmeal
3 tablespoons (1/2 ounce) finely grated Parmesan cheese
Olive-oil cooking spray

Steps:

Place red pepper over gas flame or under broiler; roast, turning as needed, until charred on all sides. Remove from heat, and place in a bowl. Cover with plastic wrap for about 10 minutes. Using a paper towel, remove charred skin. Remove stem and seeds, cut into 3/4-inch pieces, and set aside.
Place a pizza stone in the oven; heat to 400 degrees. Place 3/4 cup warm water in a medium bowl; sprinkle with yeast. Allow to sit until yeast begins to foam, about 5 minutes. Add 2 cups flour, salt, and black pepper; work with your hands to form dough. Knead until smooth and elastic, about 5 minutes. Cover with plastic wrap; set aside.
Heat a large saute pan coated with olive-oil cooking spray over medium-low heat. Add garlic and shallots; cover. Saute until translucent, about 4 minutes. Add anchovy fillets; cook about 2 minutes. Add artichokes; cook until heated through, about 3 minutes. Stir in thyme and reserved red pepper; remove from heat. Place ricotta in a bowl; stir in parsley.
Divide dough into three pieces. Cover two with plastic wrap; set aside. Place the third piece on a clean work surface dusted with 1 tablespoon flour. Roll dough out to a 6-by-12-inch rectangle. Sprinkle 1 teaspoon cornmeal on a pizzapeel; place rolled dough on top. Arrange one-third of artichoke mixture on dough; using one-third of the ricotta mixture, drop teaspoonsful onto dough. Sprinkle with 1 tablespoon Parmesan. Transfer to pizza stone; bake until dough is golden brown and crisp, about 10 minutes. Repeat with remaining dough and toppings. Serve.

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #main-dish #eggs-dairy #easy #beginner-cook #vegetarian #pizza #cheese #eggs #dietary #inexpensive #taste-mood