Heirloom Tomato and Herbed Ricotta Flatbread

Sun-Kissed Heirloom Tomato and Herb Ricotta Pizza: A Summery Delight

When it comes to capturing the essence of summer in a dish, nothing does it quite like this Sun-Kissed Heirloom Tomato and Herb Ricotta Pizza. This recipe is the perfect blend of ripe, juicy heirloom tomatoes and aromatic herbs, all nestled atop a crisp, golden crust. A dish that's as delightful to taste as it is beautiful to behold, it promises to be a showstopper at any gathering. With the melding of fresh basil, oregano, and thyme, this pizza is a green garden dream that stands out with every bite.

To make the perfect pizza, picking the right ingredients is crucial. Opt for bright, firm heirloom tomatoes. Their natural sweetness and abundant juiciness create a delicious contrast with the slightly tangy ricotta blend. Use freshly picked herbs to elevate the pizza’s aromatic quality. When working with dough, ensure it’s at room temperature for easier handling and an even bake. Preheating your oven is vital; this ensures your crust achieves that crispy exterior while remaining soft inside.

For the ideal texture, use a light hand when spreading the ricotta mixture. A border around the edges will let the crust rise beautifully. Bake until the cheese is bubbling and the aroma fills your kitchen. If you have a pizza stone, it can add a delightful crispiness to your crust, but a well-greased pizza pan works just as well.

Ingredients

• 1 (15-oz) container Bakery rolled Italian pizza dough: The base of your pizza; a good quality dough ensures a perfect crust.
• 3 tablespoons olive oil, divided: Imparts richness and enhances flavors, also helps crust to crisp up.
• ¼ cup fresh basil leaves, coarsely chopped: Adds a sweet, peppery flavor perfect for Italian dishes.
• 2 tablespoons fresh oregano, coarsely chopped: Provides a robust, slightly bitter taste that complements tomatoes.
• 2 tablespoons fresh thyme leaves, coarsely chopped: Introduces a subtle, earthy aroma.
• 1 cup grated Parmesan cheese: Offers a nutty, savory depth to the cheese mixture.
• 1 cup whole milk ricotta cheese: Provides creaminess and a mild tanginess.
• 1 egg, beaten (or ¼ cup egg substitute): Binds the ricotta mixture, adding richness.
• 2 tablespoons garlic spice paste: Infuses the pizza with robust garlic warmth.
• ¼ teaspoon crushed red pepper: Adds a hint of heat to balance the creaminess.
• 1 lb heirloom (or ugly) tomatoes, sliced: The star of the show for their sweetness and freshness.
• ½ teaspoon kosher salt: Enhances all the flavors in the dish.
• ¼ teaspoon pepper: Adds subtle spice and balances the flavor profile.

Step-by-Step Instructions

1. Prepare the crust: Preheat your oven to 400°F. Roll out the room-temperature pizza dough onto a lightly greased or nonstick pizza pan, ensuring it's smooth and evenly distributed.
2. Initial bake: Brush the crust lightly with 1 tablespoon of olive oil. Place it in the oven and bake for 12–15 minutes, or until lightly golden. This step helps achieve a crispy base while maintaining a fluffy interior.
3. Mix the herbs: Finely chop the basil, oregano, and thyme. Combine them in a small bowl and give them a good mix.
4. Prepare the cheese blend: In a large bowl, combine the grated Parmesan, whole milk ricotta, beaten egg, garlic spice paste, 6 tablespoons of the herb mixture, and crushed red pepper. Stir until all elements are evenly combined.
5. Assemble the pizza: Spread the ricotta mixture onto the prebaked crust, leaving about a 1-inch border clear for the crust to puff. Return to the oven and bake for another 8–10 minutes until the crust is golden and the cheese mixture is heated through.
6. Top with tomatoes: While the pizza is baking, slice the heirloom tomatoes into ¼-inch-thick rounds. Once the pizza is ready, arrange the slices closely but not overlapping. Season evenly with salt, pepper, and the remaining herb mixture.
7. Finish with oil: Drizzle the top with the remaining 2 tablespoons of olive oil for a touch of gloss and richness.
8. Serve: Cut the pizza into squares and serve while hot, enjoying the blend of flavors and textures.

Tips for Troubleshooting If Something Goes Wrong

• Too thick crust? Ensure the initial rollout is thin and even; use a rolling pin to gauge thickness.
• Soft or soggy base? Pre-bake the crust longer, and ensure the oven is fully preheated for even cooking.
• Spiciness overpowering? Cut back on the crushed red pepper, and consider adding a bit more ricotta for balance.
• Unmolding issues? Do not skip greasing the pan or use parchment if necessary before baking.

Ideas for Pairing with the Recipe

• Side Dishes: Serve with a fresh arugula salad tossed with lemon vinaigrette to cut through the richness of the pizza.
• Drinks: Pair with a chilled bottle of Sauvignon Blanc, its crispness complementing the acidity of the tomatoes. For a non-alcoholic option, try a sparkling water infused with lime or mint.
• Desserts: Finish off the meal with a light panna cotta or lemon sorbet to cleanse the palate with something sweet and citrusy.

How to Store Properly

• Refrigeration: Place leftovers in an airtight container. Store in the fridge for up to 3 days to maintain freshness.
• Freezing: For longer storage, freeze the pizza slices. Wrap each slice tightly in aluminum foil and place them in a freezer bag. They can be frozen for up to 2 months.
• Reheating: To reheat, avoid the microwave as it will make the crust soggy. Instead, place slices in a preheated oven at 350°F for about 10 minutes, or until heated through.

FAQs

• Can I use different cheese? Yes, mozzarella or fontina can substitute for Parmesan if you prefer a milder taste.
• What if I don’t have fresh herbs? Dried herbs can work in a pinch, though fresh herbs are recommended for the best flavor.
• How can I make the pizza crust even crispier? Use a pizza stone for a super crispy crust; heat it in the oven before placing the dough on it.
• Is there a gluten-free option? Opt for a gluten-free dough available at most grocery stores to create a similar experience.