One of the options for pizza toppings that always gets rave reviews is pesto. Every summer and fall we harvest our basil from the kitchen garden and make batches of pesto to freeze for the year ahead. I find that the best way to highlight the pesto on pizza, is to keep the pie white. By that, I mean dotting it with a mixture of ricotta and mozzarella cheese and holding the red sauce.
This pie was a tasty hit at my God daughter, Aileen’s ‘Make-it-yourself Pizza Party and Bridal Shower’ and is featured in this spring’s issue of Nora Murphy Country House Style (check out the article: http://noramurphycountryhouse.com/magazine/spring-2014/country-house-wedding/#.U2ObQihhodc). If you’re a basil/pesto lover like me (and the ladies)…this pie’s for you!
Murph’s Pesto White Pizza (Makes 2 pies)
16 ounces Whole Milk Ricotta Cheese (room temperature)
16 ounces Whole Milk Mozzarella Cheese (grated)
- Preheat oven to 500 degrees F. Keep racks on 2 top tiers.
- Cut dough in half.
- Sprinkle a cookie sheet or pizza stone with cornmeal and roll out dough. You can also sprinkle cornmeal on your work surface, roll out, and transfer to the pan or stone.
- Take spoonfuls of pesto, and distribute evenly over rolled out dough surface.
- Roll edges.
- In a medium-large mixing bowl, mix together ricotta and grated mozzarella.
- When both ingredients are well incorporated, dollop spoonfuls of the mixture onto the pesto-surface pie.
- Drizzle with olive oil.
- Bake for about 15 minutes (turn pan/stone half-way through) or until the crust is browned and the cheese is bubbly.