Ricotta, Parmesan, and mozzarella are the three cheeses highlighted in this meatless pizza. A packaged pizza crust makes it an easy choice for busy weeknights.
1 cup part-skim ricotta cheese
1 cup (4 ounces) preshredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1 cup thinly sliced fresh basil
1/2 cup thinly sliced shallots
1/2 cup finely chopped spinach
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup thinly sliced plum tomatoes
How to Make It
Preheat oven to 425°.
Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving a 1/2-inch border around the edge. Sprinkle with basil and next 6 ingredients (basil through garlic powder). Arrange plum tomato slices in a single layer on top. Place pizza on baking sheet. Bake at 425° for 10 minutes. Remove pizza to cutting board; cut into 6 slices.
Yum. Probably one of my favorite CL pizza recipes so far, and we've tried a lot of them over the years. Bonus that it is meatless and that my 16 year old, who hates ricotta cheese, loved it too. I didn't combine the cheeses but spread the ricotta on the Boboli and then sprinkled the other cheeses on top. Adding to our regular rotation.
I used less fresh basil and only a little of the crushed red pepper and regular sweet onions instead of shallots. I also added rotisserie chicken and a bit more mozzarella on top. Loved it! I will definitely make this again. Will add green peppers and mushrooms next time...
I really liked this pizza and would make it again. However next time I won't be mixing those three cheeses together for the base as it was too difficult to spread evenly. Next time I would spread the ricotta, sprinkle mozz and top with parm. I used fresh oregano because I had it on hand. It was really good:)
Made this for my girlfriend because she can't doesn't really like red sauce, and she loved it! I would suggest a bit less pepper and a bit more parm. cheese, but other than that it was really good. I'm making this again.