GF
SF
Difficulty level: medium
Pesto & Ricotta Pizza
Preparation time
15 minutes
Cooking time
5 minutes
When is it ready?
20 minutes
SF
The sauce for this pizza is based on homemade pesto - here is the recipe! It's very simple & quick to make, and a healthier option, because the basil & garlic I use for the sauce are fresh and there are no preservatives. If you can't however make pesto, you can still make a great pesto pizza with a store-available pesto of your choice. The result is reaaaaly good!!!
Use a 9'' personal pie pan
Ingredients
For the dough
1 cup all purpose flour
1/4 cup Sunflower oil
1/4 cup tap water
1 tsp salt
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Toppings
2 tbsps of vegan Ricotta cheeze (I use Kite hill)
1 tbsp Parmesan shreds (I use FYH)
4-5 Fresh cherry tomatoes, cut in thirds
Let's get cooking!
Turn on the oven on 380F/190C (bake).
Mix all the dough ingredients and knead by hand for a minute to get a consistent & smooth dough. The result will be a soft and a bit oily dough, and that's okay.
On a personal 9'' pie pan, flatten the dough so it covers the bottom completely. You can make it thin and leave more dough for a thicker crust.​
When the oven is hot, place the pan in it and bake for 10 minutes.
Make the Pesto sauce according to this recipe, or use a ready-to-eat Pesto you bought.
Take out the pan from the oven, and spread the sauce all over the dough, but not on the crust. Next, spread around the Parmesan shreds.
Using a teaspoon, scoop small chunks of Ricotta cheeze and lay on top of the pizza dough. You can add as much as you like. I wouldn't replace the Ricotta with other soft cheeze, as their qualities vary and others might not resist the heat in the oven and change texture (And spoil your pizza).
Last, add the cherry tomatoes, put the pizza in the oven for 5-6 minutes, and you're done!