A light layer of creamy ricotta sprinkled with fresh herbs dresses up store-bought crust in this bread starter. Lemon juice and rind add just the right flavor lift.
1/2 cup part-skim ricotta cheese
1 tablespoon grated fresh pecorino Romano cheese
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1 (10.5-ounce) whole-wheat pizza crust (such as Stonefire)
1 tablespoon chopped fresh chives
1/4 teaspoon freshly ground black pepper
Est. added sugars 1g
How to Make It
Place a large cast-iron skillet in oven; preheat oven to 400°.
Combine first 6 ingredients in a small bowl. Spread ricotta mixture evenly over crust, leaving a 1/2-inch border around the edges. Place crust on preheated cast-iron pan.
Bake in the center of the oven at 400° for 12 minutes or until crust is crisp. Place crust on a cutting board. Sprinkle evenly with chives and pepper; cut into 16 pieces. Serve warm or at room temperature.