New This Month

Ricotta Pizza

A healthy variation on classic pizza is topped with ricotta, roasted pepper, garlic shallots, anchovy fillets, and artichoke hearts.

  • Servings: 6

Source: Martha Stewart Living, October 1999

Ingredients

  • 1 red bell pepper
  • 1 package dry active yeast
  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons minced garlic
  • 7 large shallots (12 ounces), peeled and sliced into rings
  • 4 anchovy fillets, drained and chopped
  • 1 can artichoke hearts, drained and cut lengthwise into 1/4-inch-thick slices
  • 2 teaspoons chopped fresh thyme leaves
  • 1 cup part-skim ricotta
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon yellow cornmeal
  • 3 tablespoons (1/2 ounce) finely grated Parmesan cheese
  • Olive-oil cooking spray

Directions

  1. Place red pepper over gas flame or under broiler; roast, turning as needed, until charred on all sides. Remove from heat, and place in a bowl. Cover with plastic wrap for about 10 minutes. Using a paper towel, remove charred skin. Remove stem and seeds, cut into 3/4-inch pieces, and set aside.

  2. Place a pizza stone in the oven; heat to 400 degrees. Place 3/4 cup warm water in a medium bowl; sprinkle with yeast. Allow to sit until yeast begins to foam, about 5 minutes. Add 2 cups flour, salt, and black pepper; work with your hands to form dough. Knead until smooth and elastic, about 5 minutes. Cover with plastic wrap; set aside.

  3. Heat a large saute pan coated with olive-oil cooking spray over medium-low heat. Add garlic and shallots; cover. Saute until translucent, about 4 minutes. Add anchovy fillets; cook about 2 minutes. Add artichokes; cook until heated through, about 3 minutes. Stir in thyme and reserved red pepper; remove from heat. Place ricotta in a bowl; stir in parsley.

  4. Divide dough into three pieces. Cover two with plastic wrap; set aside. Place the third piece on a clean work surface dusted with 1 tablespoon flour. Roll dough out to a 6-by-12-inch rectangle. Sprinkle 1 teaspoon cornmeal on a pizzapeel; place rolled dough on top. Arrange one-third of artichoke mixture on dough; using one-third of the ricotta mixture, drop teaspoonsful onto dough. Sprinkle with 1 tablespoon Parmesan. Transfer to pizza stone; bake until dough is golden brown and crisp, about 10 minutes. Repeat with remaining dough and toppings. Serve.

Cook's Notes

If you don’t have a pizza stone, place an inverted baking pan in the oven before you heat it; bake the pizza on top of the pan.

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