Mini Ricotta Pizzas
Set the scene for a fun get-together with finger foods you can set out and forget about -- like these no-fuss mini pizzas.
- Yield: Makes 16
Photography: Con Poulos
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 pound prepared pizza dough
- Flour, for work surface
- Coarse salt and ground pepper
- 8 ounces ricotta (1 cup)
- Fresh basil leaves
Preheat oven to 450 degrees. Brush two rimmed baking sheets each with olive oil. Divide dough into 16 pieces and, on a lightly floured work surface, press each piece into a 2-inch round with the palm of your hand. Transfer to sheets, flipping once to coat lightly with oil. Season with salt and pepper. Divide ricotta among rounds and season with salt and pepper. Bake until dough is crisp and golden brown, about 15 minutes. Drizzle with oil and top with basil.