During warmer months (it’s almost June at this time) I’m very choosy about turning on my oven. This recipe most definitely gets bumped ahead of any others often. It’s incredibly easy, absolutely delicious, and I find it perks up anyone suffering from “salad again for dinner?” woes.
Scroll down to find the exact recipe; but for anyone wanting to take the basic structure and experiment with your own ideas, I start with my sourdough bread recipe (which would generously make 2 pizzas) but during the last 3 min being mixed, I add 2 Tbsp of olive oil. I turn dough into an oiled casserole dish, then flip it over for raising. Once it’s raised I pat it out onto a greased cookie sheet and pre bake about 20 min. This dough is perfect for pizza – I love that I’m not using commercial yeast and the hint of sour flavor in the pizza is a beautiful thing! 🙂
My herbs currently doing well in the garden are lemon balm, oregano, and basil. I mix them with minced garlic into the ricotta and spread onto the dough, topping with mexican blend shredded cheese – mainly because that’s the cheese I most commonly have on hand! It’s not gourmet and I’m sure it breaks some sort of pizza making etiquette, but it works really well for our family. Why mess with happiness, right?
The salad in the picture is fresh kale and arugula tossed with herbs, homemade croutons, and a little balsamic vinegar and olive oil.
The smell of the herbs baking is enough to make me feel fabulous about the dinner I’m serving. What a great way to share smiles at the table!
- Use half of the sourdough bread recipe for one pizza
- 2 Tbsp olive oil
- 1/3 cup fresh herbs finely cut
- 2 cloves garlic minced
- 2 cups ricotta
- 2 cups cheese shredded mexican blend
- When mixing dough, add 2 Tbsp olive oil during the last few minutes of mixing process
- Turn dough into an oiled casserole dish then flip over so that top of dough is oiled as well
- As dough is finished rising, preheat oven to 375
- Flour hands and pat dough onto a greased cookie sheet, pre baking it at 375 for 20 minutes
- While dough is baking, mix together herbs, garlic, and ricotta
- Spread onto pre baked dough
- Top with shredded cheese
- Bake an additional 15 min
We can’t wait to hear the variations you try – and how you enjoy the recipe! Please drop a line to us so we know you were here – we really appreciate the feedback!