Ricotta Arugula And Grape Pizza With Pine Nuts And Lemon Zest Recipes

RICOTTA, ARUGULA AND GRAPE PIZZA WITH PINE NUTS AND LEMON OIL

Ricotta, Arugula and Grape Pizza with Pine Nuts and Lemon Oil image

Provided by Food Network

Time 1h55m

Yield 2 servings

Number Of Ingredients 11

Ingredients

One .25-ounce package active dry yeast
2 teaspoons sugar
1 cup all-purpose flour, plus more for flouring the work surface
1 cup whole-wheat flour
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for coating the bowl
1/2 cup ricotta cheese
3 ounces baby arugula
1/2 cup red grapes, sliced in half
2 tablespoons pine nuts
Lemon oil, for drizzling

Steps:

For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour.
Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes.
Transfer the crust to a baking sheet and spread with the ricotta. Bake until the ricotta warms through and melts slightly, about 6 minutes. Top the warm pizza with the arugula, grapes and pine nuts. Drizzle with some lemon oil and serve immediately.

RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS (SBD P1)

Ricotta Cheesecake With Lemon Drizzle and Pine Nuts (Sbd P1) image

From the most recent book. This traditional Italian dessert is refreshingly light and delicately citrusy. You'll find it's quite unlike our dense creamy, American cheesecake but no less delicious.

Provided by Lizzie Rodriquez

Categories Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons pine nuts
6 large eggs, separated
3/4 teaspoon cream of tartar
1/3 sugar substitute, granular
1 teaspoon sugar substitute, granular
2 teaspoons vanilla
32 ounces part-skim ricotta cheese
1 tablespoon lemon zest
2 tablespoons fresh lemon juice

Steps:

Position a rack in the middle of the ovem and heat to 275. Lightly coat a 9-inch springform pan with cooking spray.
Spread nuts on a baking sheet and toast until lightyl golden, abotu 10 minutes. Transfer nuts to a plate and cool. Increase oven to 325.
In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
In a separate large bowl, with an electric mixer at medium speed, beat egg yolks, 1/3 cup sugar sustitute and vanilla for 1 minute. Add ricotta and zest and beat until smooth.
Gently fold about 1/3 of the egg whites into the egg yolks mixture then add the rest of the whites and gently fold in until well combined. Pour batter into the prepared pan, place the pan on a baking sheet and bake until cake is golden and mostly set. About 1 hr and 10 minutes. Remove cake from oven and cool on rack for 20 minutes.
In a small saucepan, combine lemon juice and remaining 1 t of the sugar substitute; bring to a simmer over low heat. Remove from the heat and gently brush the surface of the cake with two-thirds of the warm lemon mixture; drizzle remaining mixture into the cracks. Sprinkle the top with pine nus.
Cool cake completely, then run a knife around edge before releasing from the pan. Chill covered for 4 hours or overnight. Serve chilled.

Nutrition Facts : Calories 165.9, Fat 10.3, SaturatedFat 4.8, Cholesterol 130.6, Sodium 135.4, Carbohydrate 5.3, Fiber 0.1, Sugar 0.9, Protein 12.6

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