Friday night should always be pizza night in our opinion! Especially when it involves this Roasted Cherry Tomato and Ricotta Pizza. This the the best way to use up your abundant summer tomatoes and basil from the garden.
2 cups halved cherry tomatoes
2 tbsp Sutter Buttes Oregano Olive Oil, separated.
½ tsp Sutter Buttes Himalayan Sea Salt
1 tsp pepper (separated)
1 tsp garlic powder
1 ½ cup ricotta cheese
¼ cup shredded basil, plus extra for garnish
16 oz bag pizza dough
¼ cup parmesan cheese
2 tbsp Sutter Buttes Traditional Balsamic Vinegar
Preheat oven to 450 degrees and prepare a lined baking sheet. In a bowl toss cherry tomatoes with 1 tbsp Oregano Olive Oil, sea salt and pepper. Pour tomatoes on baking sheet and bake at 450 degrees for 10 minutes. While tomatoes are baking, prepare the pizza dough by placing on a greased pizza pan or baking sheet. Depending on pan, roll out until approximately ¼ inch thick. Bake pizza crust at 450 degrees for 15 minutes. While tomatoes and pizza crust finish cooking, in a bowl, whip ricotta cheese with remaining olive oil, pepper and shredded basil. Set aside.
Remove pizza crust from the oven and spread with ricotta mixture. Top with tomatoes and sprinkle with parmesan cheese. Return to the oven for additional 10 minutes. When pizza is cooked (crust should be golden brown) garnish with additional fresh basil and drizzle with balsamic vinegar.