Thursday, September 6, 2012

Bacon-Ricotta Pizza

Here’s my latest take on pizza.
1 pizza dough round
1 cup part-skim ricotta
2 Tbsp. sun-dried tomato pesto
4 bacon slices, chopped and cooked
1 1/2 to 2 cups Italian-style shredded cheese

1. Roll out pizza dough; place on a parchment paper-lined baking sheet. Combine ricotta and pesto; spread over top of dough. Sprinkle with bacon and shredded cheese.
2. Bake at 425° for 15 minutes or until crust is done and cheese is melted.

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