Stuffed Zucchini Blossoms and Ricotta Tomato Pizza
Ingredients
Pizza Dough
-
2
cups
all-purpose flour
-
1 ½
teaspoons
yeast
-
1
teaspoon
sea salt
-
1 ¼
cups
warm water
-
2
tablespoons
extra virgin olive oil
Topping
-
1
cup
ricotta cheese
-
to taste
sea salt
-
to taste
black pepper
-
2
tablespoons
grated romano cheese
-
1
large
tomato, sliced
-
1
cup
shredded mozzarella cheese
Instructions
- Combine warm water, olive oil, and yeast in a mixer bowl and let sit for a few minutes.
- Add flour and salt, then mix with a dough hook for about two minutes.
- Turn out the dough onto a floured surface and knead until dry and elastic.
- Divide the dough into two balls and let rest for about two hours or refrigerate overnight.
- Flour your work area and flatten one dough ball into a 12-14 inch circle.
- Sprinkle cornmeal on a pizza peel and place the dough on it.
- Spread ricotta cheese on the dough, then season with salt, pepper, and romano cheese.
- Add tomato slices and top with shredded mozzarella.
- Bake in a 450°F oven or closed grill until the crust is brown and cooked through.
- Slice into 6 pieces, top with fresh basil, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
22g
Total carbohydrates
52g
Total protein
21g
Sodium
846mg
Cholesterol
56mg
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