Ricotta and Sun-Dried Tomato Pizza Recipe

Pizza is more than just a dish; it’s a canvas for creativity and a beloved staple in many households. Among the myriad of toppings and flavor combinations, the pairing of ricotta cheese and sun-dried tomatoes stands out as a sophisticated and delicious choice. This article will guide you through the process of making a mouthwatering Ricotta and Sun-Dried Tomato Pizza from scratch. With detailed instructions, tips, and variations, you'll have all the information needed to impress your family and friends with your culinary skills.

Ingredients

To make a flavorful Ricotta and Sun-Dried Tomato Pizza, you will need the following ingredients:

For the Pizza Dough:

• 2 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup warm water (about 110°F or 43°C)
• 2 tablespoons olive oil (plus extra for greasing)

For the Topping:

• 1 cup ricotta cheese
• 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 1 cup shredded mozzarella cheese
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil leaves (for garnish)
• Olive oil (for drizzling)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Clean kitchen towel
• Baking sheet or pizza stone
• Rolling pin

Making the Pizza Dough

1. Activate the Yeast: In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.

2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt. Mix them together using a wooden spoon or your hands.

3. Combine Ingredients: Once the yeast mixture is frothy, pour it into the flour mixture along with the olive oil. Stir until a rough dough forms.

4. Knead the Dough: Transfer the dough to a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.

5. First Rise: Lightly grease a clean bowl with olive oil and place the dough inside. Cover it with a kitchen towel and let it rise in a warm place for about 1 hour or until it has doubled in size.

Preparing the Pizza Toppings

While the dough is rising, you can prepare the toppings:

1. Prepare the Ricotta: In a bowl, season the ricotta cheese with salt, pepper, garlic powder, and dried oregano. This will enhance its flavor and make it even more delicious.

2. Chop the Sun-Dried Tomatoes: If your sun-dried tomatoes are whole, chop them into bite-sized pieces. If they are already chopped, you can skip this step.

Shaping the Pizza

Once the dough has risen, it’s time to shape your pizza:

1. Preheat the Oven: Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it preheats.

2. Shape the Dough: On a lightly floured surface, punch down the dough to release the air. Divide it into two equal portions if you want to make two pizzas. Using a rolling pin, roll out one portion into a circle about 12 inches in diameter, or your desired thickness.

3. Transfer to Baking Sheet: If you’re using a baking sheet, transfer the rolled dough onto it. If using a pizza stone, sprinkle a little flour or cornmeal on a pizza peel and transfer the dough onto it.

Assembling the Pizza

Now that your dough is ready, it’s time to assemble your Ricotta and Sun-Dried Tomato Pizza:

1. Spread the Ricotta: Using a spatula or the back of a spoon, spread the seasoned ricotta cheese evenly over the dough, leaving a small border for the crust.

2. Add Sun-Dried Tomatoes: Sprinkle the chopped sun-dried tomatoes evenly over the ricotta layer.

3. Top with Mozzarella: Sprinkle the shredded mozzarella cheese over the top of the pizza, ensuring even coverage.

4. Season: Add a pinch of salt and pepper on top for extra flavor.

Baking the Pizza

1. Bake: Carefully transfer your assembled pizza into the preheated oven. Bake for about 12-15 minutes or until the crust is golden brown and the cheese is bubbling and slightly browned.

2. Finish with Fresh Basil: Once out of the oven, let the pizza cool for a minute. Top it with fresh basil leaves and a drizzle of olive oil for an aromatic finish.

Serving Your Pizza

Slice your Ricotta and Sun-Dried Tomato Pizza into wedges and serve it warm. It pairs wonderfully with a simple green salad or some garlic bread. This pizza not only looks impressive but also offers a delightful combination of creamy, savory, and slightly sweet flavors that will tantalize your taste buds.

Variations and Tips

• Add Protein: Consider adding grilled chicken or Italian sausage for a heartier pizza.
• Vegetarian Option: Include other vegetables like spinach, mushrooms, or artichokes for added flavor and nutrition.
• Cheese Alternatives: Mix ricotta with goat cheese or feta for a different taste profile.
• Dough Storage: If you have leftover dough, it can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days or frozen for up to a month.

Conclusion

Making your own Ricotta and Sun-Dried Tomato Pizza is not only rewarding but also a great way to experiment with flavors and textures in the kitchen. With this recipe, you can easily recreate a delightful pizza that will impress anyone who takes a bite. So gather your ingredients, put on your apron, and enjoy the process of creating a delicious homemade pizza that’s sure to become a favorite in your household.