Ham Ricotta Pizzas With Pesto Recipes

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PESTO PIZZA



Pesto Pizza image

A great alternative to your regular pizza.

Provided by SKWms

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 6

Number Of Ingredients 8

1 (12 inch) pre-baked pizza crust
½ cup pesto
1 ripe tomato, chopped
½ cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
½ small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
  • Bake for 8 to 10 minutes, or until cheese is melted and browned.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.3 g, Cholesterol 35.6 mg, Fat 19.9 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 7.8 g, Sodium 936.8 mg, Sugar 3.7 g

HAM & RICOTTA PIZZAS WITH PESTO



Ham & ricotta pizzas with pesto image

This colourful, flavour-packed pizza is a great storecupboard supper with only five ingredients

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 5

4 tbsp tomato pasta sauce
2 pizza bases
2 slices ham , roughly torn
½ 250g tub ricotta
1 tbsp fresh pesto

Steps:

  • Heat oven to 220C/200C fan/gas 7. Place a flat baking sheet in the oven to heat up. Spread 2 tbsp tomato sauce on each pizza base. Carefully slide the bases onto the baking sheet and cook following pack instructions.
  • Five mins before the cooking time is up, scatter over the ham, dot the ricotta on top in spoonfuls and continue cooking. Season and drizzle the pesto over each pizza.

Nutrition Facts : Calories 282 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.51 milligram of sodium

GRILLED PIZZA WITH RICOTTA AND PESTO



Grilled Pizza with Ricotta and Pesto image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 20m

Yield 8 small pizzas

Number Of Ingredients 7

2 ounces pizza dough
Flour, for rolling surface
Extra-virgin olive oil
1/2 cup basil pesto
2 cups ricotta cheese, preferably whole milk
4 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper

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.

PESTO, RICOTTA AND SUN-DRIED TOMATO PIZZAS



Pesto, Ricotta and Sun-Dried Tomato Pizzas image

Thiese are a fun appetizer which take no time. You can grill the bread which is what I like or you can just grill the bread right in the oven. The bread is the only thing grilled with the pesto and the ricotta and cheese mix is chilled. It is a very light easy appetizer which always goes over well. Some fresh basil makes for a very pretty presentation and using store bought small pizza crusts makes it even easier. Now if you want to make your own small pizza crusts ... go right ahead. I have when I have time. Most often I don't, but thin thin store bought crust are not all that bad.

Provided by SarasotaCook

Categories     Cheese

Time 25m

Yield 24 Slices, 24 serving(s)

Number Of Ingredients 7

4 small thin crust prepared pizza crust
8 tablespoons pesto sauce
2 cups ricotta cheese (don't use low fat for this)
3/4 cup sun-dried tomato packed in oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 cup fresh basil, rough chopped as a garnish

Steps:

  • Pizza crusts -- Grill one side just until lightly brown, then flip and brush the top side with pesto. Grill just another minute until heated through and the bottom side is lightly toasted. This can be done in the oven or on the grill. I prefer the grill for this if possible.
  • Cheese -- Mix the ricotta with the tomatoes, salt and pepper and spread over the warm pesto pizzas. Garnish with fresh basil and slice in 4-6 pieces as an appetizer.
  • The best light appetizer that is healthy but packs tons of flavor.

Nutrition Facts : Calories 43.5, Fat 3.1, SaturatedFat 1.8, Cholesterol 10.5, Sodium 99.1, Carbohydrate 1.5, Fiber 0.3, Sugar 0.1, Protein 2.5

GREEK PESTO RICOTTA PIZZA



Greek Pesto Ricotta Pizza image

This hearty pizza is an excellent vegetarian main dish for all palates. No one will believe how easy it is to create this gourmet tasting dish.

Provided by Southern Bette

Categories     Vegetable

Time 27m

Yield 8 serving(s)

Number Of Ingredients 10

12 inches pre-packaged prepared pizza crust
4 -6 tablespoons commercially-prepared pesto sauce (I use Classico)
3/4 cup low-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
0.5 (14 ounce) can quartered artichoke hearts, drained
6 sun-dried tomatoes packed in oil, sliced into strips
1/2 cup fresh mushrooms, sliced and sauteed
1/4 cup shredded fresh parmesan cheese
1/4 cup walnuts, chopped and toasted
cracked black pepper (optional)

Steps:

  • Preheat the oven to 425 degrees.
  • Spread the pesto all over the crust of the pizza. Use extra pesto if desired.
  • Drop the ricotta cheese in dollops all over the pizza.
  • Sprinkle the mozzarella on top of the ricotta.
  • Add the artichokes, sundried tomatoes, and mushrooms.
  • Sprinkle the parmesan and walnuts on top.
  • Finish with cracked black pepper.
  • Bake in oven 10-12 minutes or until the crust is golden and cheese is melted. Cut into slices when it has cooled.

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