Beet Carrot Pizza With Pesto Ricotta And Herbs Recipes
GRILLED PIZZA WITH RICOTTA AND PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 8 small pizzas
Number Of Ingredients 7
Steps:
- Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat.
- Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.
- Lightly brush both sides of the pizzas with oil. Grill the pizzas over medium heat until the first side is nicely browned and firm to the touch, 3 to 5 minutes. Turn the pizzas over on the grill. Spoon about 2 teaspoons of pesto on each pizza, spreading it to the edges. On top of each pizza, spoon 4 teaspoons of ricotta cheese, in little balls. Cook the pizzas until the ricotta just begins to melt, 3 to 5 minutes from the moment you turned the pizzas. Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper. Serve warm.
CARROTS WITH PESTO AND RICOTTA
Provided by Food Network Kitchen
Categories side-dish
Time 31m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon olive oil in an ovenproof skillet. Add 1 1/2 pounds carrots (halved lengthwise if large), season with 1/2 teaspoon kosher salt and a few grinds of pepper and cook, tossing, until browned, about 5 minutes. Transfer to a 475 degrees F oven and roast until charred, 20 to 25 minutes. Top with pesto and ricotta.
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HERBY PIZZA WITH CARROT TOP PESTO RECIPE | BON APPéTIT
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5/5 (1)Author Daniela MoreiraServings 4Estimated Reading Time 2 mins
- Mix sugar, yeast, and ¾ cup warm water in the bowl of a stand mixer (or in a large bowl if doing by hand) fitted with the dough hook. Stir in flour and 1½ Tbsp. oil. Mix on low speed, scraping down sides of bowl as needed, until dough comes together in a smooth mass and no longer sticks to the sides of bowl, 5–6 minutes. Cover dough and let rest 30 minutes at room temperature. Add salt and continue to knead until fully incorporated into dough.
- Turn out dough onto a work surface. Cut dough in half, then shape each half into a ball. Place each ball in separate medium bowls. Drizzle with just enough oil to coat. Cover bowls with plastic wrap. Chill at least 24 hours and up to 2 days.
- Let dough come to room temperature until nearly doubled in size and slowly springs back when poked, 2–2½ hours. Dough is now ready for shaping.
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RICOTTA, ROASTED BEET AND THYME PIZZA - CHRISTIANN KOEPKE
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Servings 6Estimated Reading Time 5 mins
- Start by preparing roasted beets for both the pizza topping (roasted and quartered), and the puree (for spread on crust). Preheat oven to 425 degrees. Rinse beet (or all if roasting whole bunch). Cut off each end. Peel and quarter.
- Place on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle very lightly with sea salt.
- Place in the oven and roast for 25-30 minutes or until soft when pierced with a fork. Remove and allow it to cool to room temperature.
- Prepare the puree: take just 1 cooled, roasted beet from large batch to small blender. Add water. Puree until smooth.
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5/5 (18)Total Time 27 minsCategory Dinner, Main MealCalories 363 per serving
- Cut the stems from the beets, leaving an inch of stem still attached. Save the beet leaves and stems to use later.
- Wash the beetroots and wrap each one in foil, then place on a baking tray and cook in the oven for 30-40 minutes or until soft. Allow the beets to cool slightly, then rub off the skins with paper towel.
- Puree the beetroot in a food processor or mini chopper, and set aside. You will need 150g (½ cup) of the beetroot puree.
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