Pesto Ricotta And Sun Dried Tomato Pizzas Recipes

Steps:

• Pizza crusts -- Grill one side just until lightly brown, then flip and brush the top side with pesto. Grill just another minute until heated through and the bottom side is lightly toasted. This can be done in the oven or on the grill. I prefer the grill for this if possible.
• Cheese -- Mix the ricotta with the tomatoes, salt and pepper and spread over the warm pesto pizzas. Garnish with fresh basil and slice in 4-6 pieces as an appetizer.
• The best light appetizer that is healthy but packs tons of flavor.

Steps:

• Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat.
• Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.
• Lightly brush both sides of the pizzas with oil. Grill the pizzas over medium heat until the first side is nicely browned and firm to the touch, 3 to 5 minutes. Turn the pizzas over on the grill. Spoon about 2 teaspoons of pesto on each pizza, spreading it to the edges. On top of each pizza, spoon 4 teaspoons of ricotta cheese, in little balls. Cook the pizzas until the ricotta just begins to melt, 3 to 5 minutes from the moment you turned the pizzas. Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper. Serve warm.

Steps:

• Preheat oven to 500 degrees F.
• On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.
• In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.
• Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.
• To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

Steps:

• Preheat oven to 350°F.
• Sautégarlic and onion in olive oil until onions are soft. Reduce heat and stir in the 2 cans of crushed tomatoes. Stir in spice and 1/2-1 can of tomato paste. Bring to a boil and then reduce to simmer for 1 hour.
• Thaw spinach and squeeze all of the water out. I use 1 and 3/4 packages of spinach--adjust to your taste. Mix ricotta and cottage cheese in a large bowl. Stir in spinach, sun-dried tomatoes, pesto, and salt and pepper to taste. When you have the taste to your liking, stir in the egg. This will help keep the lasagna together, but you will not taste it in the final product.
• Layer as follows into a 9x13 pan: Drizzle a little sauce in the bottom. Top with noodles. Spread Spinach mix and cover with 1/3 of the mozzarella slices and 1/3 of the shredded cheese. Repeat two more times, ending with cheese on the very top. Sprinkle the top with a little oregano and black pepper for aesthetic appearance.
• Cover loosely with aluminum foil and bake for 50 minutes. Uncover and bake for another 15 minutes, or until the cheese is golden brown. Let sit for 10 minutes before serving. This dish can be made in advance and cooked right before serving.

Steps:

• Preheat oven to 450 degrees.
• Flour pizza dough and roll out to 12 inches in diameter.
• Spread pesto on dough with the back of a spoon.
• Spread ricotta on top of pesto.
• Lay strips of proscuitto on top of ricotta.
• Cover the proscuitto with mozarella.
• Add olives and tomatoes in an even layer on pizza.
• Sprinkle parmesan on top.
• Bake at 450 for 10-15 minutes or until very golden. (We like ours cheese pretty brown).
• Let cool 3-5 minutes before slicing.

Steps:

• In a large skillet heat 2 tablespoons oil over medium-high heat.
• Add onion and sauté for 4 minutes or until starting to brown.
• Add garlic and sun-dried tomatoes; sauté 3 more minutes.
• Add tomatoes, paprika, salt and pepper.
• Stir well, reduce heat, cover and simmer 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil.
• Cook pasta for 7 minutes or until tender and still a bit firm.
• Drain and toss with remaining 1 tablespoon olive oil.
• Preheat oven to 350°F.
• In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
• Pour into a medium-sized baking dish and top with Parmesan cheese.
• Bake for 20 minutes or until bubbly and lightly browned.
• Serve garnished with chopped parsley and additional Parmesan cheese.

Steps:

• Preheat oven to 450.
• Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order.
• Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using.
• Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends).
• Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve.