Saturday, November 3, 2012

Tomatoes overload !

It is almost end of summer here but farmers markets are still buzzing with beautiful coloured tomatoes and basil. I am using these 2 things in as many ways as possible! Usual preparations being caprese salad and pasta. Summer version of Jamie Oliver's Rotolo is my addition this summer (more on that coming up soon)  and so is this pizza. Although, making pizza was an impulsive decision but a really  tasty one.
            Addition of lemon and basil flavoured ricotta cheese acts almost like 'pizza sauce' with goat's cheese on top. A new combination but now my favourite!

1 8" pizza base ( refer here)
1 tb balsamic vinegar mixed with 1 tb spoon extra virgin olive oil
1/4 cup ricotta cheese
1 tb spoon lemon juice
1/2 tea spoon lemon zest
1 tb spoon finely chopped basil
1 cup baby heirloom tomatoes of different colours,halved
1/4 cup crumbled goat cheese
salt and pepper to taste
1 tb spoon pine nuts (optional)
1 tb chopped basil to sprinkle on top of pizza

Make the pizza base first (refer here.). Once you have a rolled pizza dough, transfer dough onto a baking tray lined with parchment paper. Brush the top of pizza base with the mixture of olive oil and balsamic vinegar. Bake the base in a 450 F pre-heated oven for 12-15 minutes. The base should almost be cooked at this point.
    To make the 'sauce', mix ricotta cheese with lemon juice,lemon zest,chopped basil and season with salt and pepper and set aside. Remove the base from the oven and spread the ricotta mixture on a hot, almost baked dough. Arrange the tomatoes in a single layer and top it up with crumbled goat cheese. Season with salt and pepper again and put tray back in the oven for another 3-5 minutes or until cheese is melted. Remove from oven and sprinkle chopped basil and pine nuts on top. Serve immediately.

Note- Add 1/2 tea spoon chilli flakes on tomatoes if like!

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