Roasted Tomato & Ricotta Pizza





It’s tomato season here! And here is another pizza permutation made to celebrate summer.

I cooked this on the grill with a pizza stone, but cooking it in an oven works, too. You do have to roast the tomatoes separately, since all the water cooks out of them and that would soggify your beautiful crust. This was amended from Martha Stewart.


1/2 c warm water
1 1/4 t dry yeast
1 1/2 c bread flour
1 t salt
olive oil for coating bowl

1 c whole-milk ricotta
1/4 c grated Parmesan
1 large egg
4 tablespoons olive oil, divided
2 pints cherry or grape tomatoes
1 ear of sweet corn, cut off the cob
Sprig of rosemary
2 oz prosciutto, chopped (optional)


Mix all the dough ingredients either by hand or with a dough hook on a mixer for 1 minute. Let stand for 5 minutes. Kneed with your hands on a floured surface for 5 minutes or so. Form into a ball, put in a bowl coated with olive oil. Cover the bowl with saran wrap and let sit in a warm-ish place for at least 1 hour. (Or you can skip this and just buy store-bought dough, too.)

When the crust is ready, preheat oven to 500 degrees, with racks in upper and lower thirds, having a pizza stone on the lower part if you have one. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. Set aside. On a rimmed baking sheet, toss cherry tomatoes and corn with 2 tablespoons oil and season with salt and pepper and rosemary. Bake vegetables on bottom rack and until tomatoes are soft and skins have burst, for 30 minutes.

While they’re cooking, roll out your crust either on a baking sheet if you don’t have a pizza stone in the oven (or on a flat surface to then transfer to a baking stone in the oven if you do have one.) Put the crust in the oven while the tomatoes are cooking and bake for 3-4 minutes, or until the crust is slightly hard. Remove from oven and spread ricotta mixture on dough, leaving a 1-inch border. Return to oven, and cook for a remaining 10 minutes, or until the edges of the crust are brown.

Once both are finished, remove from oven. Spread the tomato/corn mixture on the ricotta pizza. Top with chopped prosciutto, and enjoy!


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