This is the Pesto Pizza recipe.
- Prep: 15 min
- Cooking: 10 min - 12 min
- 1 pizza crust
- 1 1/4 cups (310 mL) Canadian Ricotta
- 1/2 cup (125 mL) shredded Canadian Mozzarella
- 1/2 cup (125 mL) pesto
- 2 tomatoes thinly sliced
- 1/4 cup (60 mL) grated Canadian Parmesan
- 1/4 cup (60 mL) chopped parsley (optional)
Preheat oven to 450 °F (230 °C). Place crust on a lightly oiled pizza pan, pizza stone or cookie sheet. In a small bowl, mix Ricotta and Mozzarella. Spread pesto on pizza crust. Cover with Ricotta and Mozzarella mixture and arrange tomato slices on top. Sprinkle with Parmesan. Bake for 10 to 12 minutes. Add parsley before serving.
Ricotta spreads best at room temperature.
A good trick for loosening the crust is to slide a length of dental floss longer than the pizza under the crust. The 'dental floss trick' has saved many a sticky pizza!