Yep... remember when I said I was going to make pizza once a week? Well, at least this week it's happening, as the dough I made last week was enough for two pizzas. And, really, what's not to love about pizza so soon? Plus, comfort food is necessary during a government shut down when you're a federal employee!
Pesto and Ricotta Pizza
- Pizza dough
- 1 c. parsley
- 1 c. basil
- 1/4 c. grated parmigiano reggiano cheese
- 1/4 c. walnuts, toasted
- olive oil
- 1 c. ricotta cheese
- pinch of red pepper flakes
- additional flour for dusting
Preheat the oven to 450 degrees with a pizza stone in the oven. Let it heat for at least 30 minutes.
Meanwhile, combine the herbs, walnuts, red pepper, and parmigiano reggiano cheese in a food processor. Pulse to combine. Slowly drizzle in olive oil until a thick but creamy consistency is reached. Season with salt and pepper.
Sprinkle a flat work surface with flour. Roll out the pizza dough. Spread the pesto over the crust. Dot the ricotta around the crust and transfer to the pizza stone. Bake for 13-15 minutes; until the crust is golden brown. Remove from the oven and slice.