Basil & Roasted Garlic Ricotta Pizza Recipe

Name: Basil & Roasted Garlic Ricotta Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Batch Of Homemade Or Store Bought Pizza Dough (for A Medium-large Pizza); 2 cups Cherry Tomatoes; 2 cups Almond Ricotta (recipe Below), Or Regular Ricotta; 1 head Roasted Garlic; 1 bunch Basil, Small; 2 cups Arugula, More As Desired; 3 Tablespoons Pine Nuts, Toasted; 3 Tablespoons Balsamic Reduction Sauce (recipe Below), More As Desired; Olive Oil, As Desired, For Drizzling; Salt And Pepper, to taste; 2 cups Blanched, Or Slivered Almonds, Soaked In Water For 6 Hours; 1 cup Water; 1 pinch Salt; 2 cups Balsamic Vinegar

Servings: persons

1 whole Batch Of Homemade Or Store Bought Pizza Dough (for A Medium-large Pizza)
2 cups Cherry Tomatoes
2 cups Almond Ricotta (recipe Below), Or Regular Ricotta
1 head Roasted Garlic
1 bunch Basil, Small
2 cups Arugula, More As Desired
3 Tablespoons Pine Nuts, Toasted
3 Tablespoons Balsamic Reduction Sauce (recipe Below), More As Desired
Olive Oil, As Desired, For Drizzling
Salt And Pepper, to taste
2 cups Blanched, Or Slivered Almonds, Soaked In Water For 6 Hours
1 cup Water
1 pinch Salt
2 cups Balsamic Vinegar

1
1.
2
Put the pizza dough onto your medium to large pizza tray and bake according to recipe or package directions, until it is cooked through.
3
Set aside.
4
2.
5
Preheat oven to 400 F. On a large rimmed sheet pan, lined with parchment paper, add the cherry tomatoes and drizzle them with a little bit of olive oil and sprinkle with salt and pepper.
6
Bake the cherry tomatoes for about 20 minutes, or until they are soft and starting to burst open.
7
Remove from oven.
8
3.
9
Place almond ricotta or regular ricotta, into the food processor with the roasted garlic and basil and blend until all ingredients are combined.
10
Add salt to taste.
11
4.
12
Spread the ricotta onto the baked pizza crust and top with cherry tomatoes, arugula, toasted pine nuts and drizzle with balsamic reduction sauce.
13
For the almond ricotta: 1.
14
Drain the almonds (that youve soaked in a bowl of water for 6 hours) and place them in the food processor with the fresh water and salt and blend until creamy, a few minutes.
15
For the balsamic reduction: 1.
16
Add the vinegar into a small saucepan and simmer over medium heat for 30-40 minutes, until mixture has reduced to half its size and has a thick consistency.

1045

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole Batch Of Homemade Or Store Bought Pizza Dough (for A Medium-large Pizza), 2 cups Cherry Tomatoes, 2 cups Almond Ricotta (recipe Below), Or Regular Ricotta, 1 head Roasted Garlic, and more.

Yes, Basil & Roasted Garlic Ricotta Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basil & Roasted Garlic Ricotta Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions