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+--- Thread: Ricotta pizza (/showthread.php?tid=824)
Ricotta pizza - ShadowsDad - 01-17-2024
I regularly cook a sort of quick tomato pizza. But tonight I wanted a different type. Into the oven went a sheet of 1/4" steel to heat soak for 45 minutes at the highest temp' my oven is capable of.
I previously mixed some ricotta with salt, red pepper, oregano, basil and smeared that on my 10" low carb/hi fiber tortilla. I was pretty generous with it. Some sliced meatballs also went on that and some pepperoni. Some Pecorino Romano was sprinkled on and then some domestic provolone on top as the pully cheese. A few minutes on the heat soaked steel in the oven and it was bubbling and hot.
Critique: It was very different, nice and creamy and tasty. It definitely has promise. Negatives? I mixed in the dry herbs shortly before making the pizza and that wasn't enough time for them to soften and soak up moisture from the ricotta. I'll definitely make this again.
What is supposed to go into the ricotta? Anything you wish. Mozzarella is an easy sub' for the provolone. Don't like red pepper? Add black pepper instead, or leave it out entirely. Could it be made into a dessert pizza? Sure. Sugar and cocoa (maybe some instant coffee?) added to the ricotta and some chocolate on top to melt. Maybe some whipped cream as a topping.
The variations, both savory and sweet, are endless.
RE: Ricotta pizza - Wchnu - 01-20-2024
You need a cooking show