Ricotta Basil Pizza Bread Recipes

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RICOTTA & BASIL PIZZA BREAD



Ricotta & basil pizza bread image

Thought you couldn't enjoy pizza without feeling guilty? Try this low-fat, high-fibre version

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Snack

Time 40m

Number Of Ingredients 9

1 onion , finely chopped
2 yellow peppers , roughly chopped
1 tsp olive oil
2 x 400g/14oz cans chopped tomatoes
500g bag mixed grain or granary bread mix
plain flour , for dusting
10 cherry tomatoes , halved or whole
250g tub ricotta
a few basil leaves, to serve

Steps:

  • Heat oven to 220C/fan 200C/gas 6. Soften the onion and peppers in the oil in a large pan for a few mins. Pour in the tomatoes, season, then simmer for 10 mins.
  • Meanwhile, make up the bread mix according to pack instructions, then bring the dough together and knead a couple of times. Flour a large baking sheet and roll out the dough into a rectangle roughly 25 x 35cm. Bake for 5 mins on a shelf at the top of the oven until firm.
  • Remove from the oven, spread with the sauce, add the cherry tomatoes, then dollop over spoonfuls of the ricotta. Bake for 10 mins more until the base is golden and crisp. Scatter with basil and serve straight away with a green salad.

Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 1.23 milligram of sodium

FRENCH BREAD PIZZAS



French Bread Pizzas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 21

6 tablespoons salted butter, melted
1 teaspoon Italian seasoning
3 cloves garlic, pressed
1 French loaf, halved lengthwise
1/3 cup marinara sauce
1 cup grated mozzarella
4 ounces pepperoni
1 green bell pepper, sliced into rings
1/3 cup prepared sausage crumbles
1/3 cup black olives
1/3 cup jarred jalapeno slices
1/3 cup grated Parmesan
1/2 cup ricotta
3 tablespoons prepared pesto
1 lemon, zested
1 small zucchini, sliced thin
1/2 cup jarred roasted pepper slices
4 asparagus spears, sliced into 1/2-inch segments
1 cup frozen roasted corn
1 cup goat cheese, crumbled
5 to 6 fresh basil leaves, torn

Steps:

  • For the base sauce: Place an oven rack in the center of the oven and preheat to 425 degrees F. Line a sheet pan with parchment paper.
  • Mix together the melted butter, Italian seasoning and garlic in a small bowl. Place the French bread on the prepared sheet pan cut-side up. Brush the butter mixture over the bread.
  • For the fully loaded pizza: Spread the marinara sauce over one half of the French bread. Sprinkle over the mozzarella, then top with the pepperoni, green pepper, sausage crumbles, black olives and jalapenos.
  • For the garden pesto pizza: Mix together the ricotta, pesto and lemon zest in a small bowl. Spread over the other half of the French bread. Lay on the zucchini slices, peppers, asparagus, corn and finally the goat cheese.
  • Bake until the cheeses melt and become bubbly, 12 to 14 minutes. Garnish the fully loaded pizza with the Parmesan and the garden pesto pizza with the basil. Slice and serve.

RICOTTA CHEESE AND BASIL FLATBREAD



Ricotta Cheese and Basil Flatbread image

"I love how simple this recipe is to put together, just roll out the dough, bake and top. Everyone loves a flatbread and the crunchy texture of the pecans really brings out the smoothness of the ricotta and the fresh, sweet flavor of the basil leaves. It's the kind of appetizer or snack that just leaves people wanting more. The nuts on top of the ricotta have a flavorful way of bringing all of these ingredients together." -Alex Guarnaschelli

Provided by Food Network

Categories     main-dish

Time 30m

Yield 12 Servings

Number Of Ingredients 7

1 lb. prepared pizza dough
2 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1 cup whole milk ricotta cheese
½ cup grated Parmesan cheese
½ cup coarsely chopped Fisher® Pecan Halves
½ cup tightly-packed basil leaves, washed

Steps:

  • 1. Preheat oven to 400°F. Spray a 10 x 15-inch baking pan with non-stick cooking spray. Combine garlic and olive oil, set aside.
  • 2. Shape dough into a 9 x 13-inch rectangle. Place on prepared baking pan. Place the tray in the center of the oven and bake 12-15 minutes, or until light brown and cooked through. Remove from the oven. Brush with garlic oil, let stand 10 minutes.
  • 3. Spread the ricotta on the cooked dough and top with the Parmesan cheese and the pecans. Use a pair of scissors to cut the basil leaves into pieces and sprinkle them over the flatbread. Serve immediately.
  • Note: To make Basic Pizza Dough: Combine 1 tsp. active dry yeast with ¾ cup warm (about 110°F) water in a large bowl. Let sit 10 minutes to proof the yeast. Stir in
  • 1¾ cups all-purpose flour, 1 Tbsp. extra-virgin olive oil, 1 tsp. kosher salt, ¼ tsp. ground black pepper and 1 Tbsp. honey. Mix until a dough forms then turn onto a floured surface. Knead 5 minutes or until smooth. Lightly coat inside of mixing bowl with olive oil and return dough to bowl. Cover with plastic wrap and place in a warm, draft-free place for 30 to 45 minutes or until dough has doubled in size. Punch down dough and proceed as indicated in step 2 of the recipe.

WHIPPED BASIL RICOTTA



Whipped Basil Ricotta image

This whipped basil ricotta comes together in just a few minutes. It makes a great topping for crusty bread, as a dip, or even in your favorite pasta dish.

Provided by Yoly

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 5m

Yield 8

Number Of Ingredients 6

1 cup whole-milk ricotta cheese
1 tablespoon fresh basil leaves, chiffonade
½ teaspoon sea salt
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅛ teaspoon crushed red pepper flakes

Steps:

  • Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.

Nutrition Facts : Calories 0.6 calories, Carbohydrate 0.1 g, Sodium 110.1 mg

FRENCH BREAD PIZZAS WITH RICOTTA, ROASTED TOMATOES, AND PESTO



French Bread Pizzas With Ricotta, Roasted Tomatoes, and Pesto image

Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.

Provided by Katherine Sacks

Categories     Sandwich     Tomato     Bake     Kid-Friendly     Quick & Easy     Dinner     Lunch     Parmesan     Ricotta     Back to School     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 9

1 1/2 pints cherry tomatoes, halved (about 3 cups)
1 tablespoon plus 2 teaspoons olive oil, divided
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 (12-14") soft loaf French or Italian bread, split in half lengthwise
1 garlic clove, smashed
1/2 cup fresh ricotta (about 5 ounces)
3/4 cup coarsely grated Parmesan (about 3 ounces)
2 tablespoons fresh store-bought or homemade basil pesto

Steps:

  • Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
  • Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
  • Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
  • Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.

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