Saturday, September 24, 2011

Ricotta on Top

I came across this unfinished post when trying to think what I could do for the blog this weekend, so as not to fall hopelessly and irrevocably behind. I’m sure you will understand that even we over-responsible and over-perfectionist types must occasionally take the path of least resistance. A mostly written blog post, with a finished recipe and photos all done, is such a path—practically a highway.
So, I made what you see here sometime in July. As mentioned before, I do think that Olga’s thin pizza shells are a really good product; when I am in Little Compton, they are aRicotta crostini freezer staple, and I can make a pizza in minutes. This is a good, but somewhat dangerous, thing. I eat a lot of these little pizzas, in infinite variation, when I am in Rhode Island. 
Narragansett Creamery, which makes really good mozzarella, also makes nice ricotta; in fact, their hand-dipped cheese, made from unhomogenized milk, placed first in the Wisconsin World Championship Cheese Contest. So here is a white pizza using both their cheeses that can be assembled in seconds, not minutes. I prefer Olga’s white shells to the whole wheat, but the whole wheat works well here. You can use any leftover ricotta to make crostini with toasted French bread; sprinkled generously with salt and pepper, it is a light snack to have with a glass of white wine.Ricotta mix
Rhode Island White Pizza
This makes two small oval pizzas, enough to serve 4-5 as an appetizer or 2-3 for a light lunch or supper.
2 Olga’s whole wheat pizza shell (or your own)
1 cup Narragansett Creamery or other fresh ricotta cheese
8 oz Narragansett Creamery or other fresh mozzarellaRicotta cheese and garlic
1 large egg
1-2 cloves garlic, very thinly sliced  
1 oz parmaggiano reggiano, grated
5 or 6 large leaves of fresh basil
Salt and freshly ground pepper to taste
Preheat oven to 450F, higher if it will go.OLYMPUS DIGITAL CAMERA
In a small bowl, mix the ricotta with the egg, salt, and pepper. Slice the mozzarella into 1/8” slices and grate the parm. Stack and roll the basil leaves tightly, then slice them thinly. 
For each pizza: Place the pizza shell on a cornmeal-dusted pan or, if you are using a pizza stone, peel. Spread with the ricotta mixture, leaving a small edge. Distribute the mozzarella and the garlic over the pizza shell and sprinkle with the parm and a little additional freshly grated pepper. Bake 5-8 minutes, depending on your oven heat; turn on the broiler and brown the cheese a little if desired. Remove the pizza to a board and generously garnish with the chiffonade of basil; drizzle with extra virgin if you like. Cut and serve.


Jordan said...

Looks amazing - do you know if Olga's ships the pizza shells? I haven't seen any other place that actually sells the crusts pre-rolled.

Jane said...

To my knowledge, no; they are sold fresh in the market in RI, and then I freeze them.
I just noticed that I had left the garlic out of the recipe (it is pictured), so edited the post to add it.

racheld said...

I've come back twice to this, and I'll just dare to say what I thought the minute you mentioned ricotta on pizza---your posts always remind me of the best, most flavorful, juiciest of Summer's offerings:

I WANT one of those, with the ricotta spread almost to the crispy edges, a few juicy crescents of fresh peach on top, and the whole thing scattered with a bit of Turbinado before it goes into the oven.

There's just something about turbinado on ricotta---it sparkles for a bit, with little golden crunches in the first few bites, then the change into a run of amber syrup like no other combination.

One of each in the Autumn twilight, please.


Jane said...

I let an audible "Ah!" out when I read your vision of peaches and turbinado for this. I can taste that in my mind's palate. Perfect. Yes, two--this one for dessert.