My favorite recipe share group themes by Recipe Redux are the ones where you grab a cookbook, pick a page that has to do with a date (2017 so 200, 207, 217, etc), and make the recipe. How many cookbooks do you own? I pared my down but I still have about 10-12 that I just have to keep. Most of them are from restaurants or places I love and some are written by dietitian friends.
An example of a place that I love, Plum, from Seattle’s vegan bistro on Capitol Hill, had a recipe on page 21 that I couldn’t pass by: Pesto Plum Pizza with Balsamic Arugula. I was just there the other night sitting at the bar and the owner was there, too, seating people and running around, working so hard. All I have to say about that night is: crispy cauliflower bites omg.
Plum Bistro is all about the vegan comfort food and that’s really speaking to me right now in the dead of winter. Definitely make a reservation because they’re always so busy but if you are visiting Seattle, put this one on your list for sure. And just Capitol Hill in general – so much fun to be had there. Back to the pizza…I don’t have access to plums right now and also I can’t find a pesto that doesn’t have tree nuts in it so I can’t eat it so I adapted and focused on fresh, simple ingredients that take minimal prep and maximize the vitamins, minerals and antioxidants in the dish. Enter my creation based on their recipe, the Double Tomato, Basil and Ricotta Homemade Pizza.
As you know, I go out to eat a lot. I live in the city and I constantly delight in the amazing sushi, pizza, seafood, farm-to-table, cozy pubs and international cuisines Seattle has to offer. But I do love cooking at home on occasion so recipes like this one are right up my alley. Buy pre-made pizza dough and use a jar of marinara sauce. By keeping ingredients and prep simple, you can whip this up quickly and then keep the leftovers for lunch the next day – double benefit.
This Double Tomato, Basil and Ricotta Homemade Pizza turned out so well and I hope you get a chance to make it. I found whole wheat pizza dough at Whole Foods in a bag in the cold section. I’m also a fan of Trader Joes pizza dough if you have one in your area. Keep is simple by using jarred tomato sauce. All you have to do is mince some garlic (I use my garlic press), and slice the tomatoes and basil. Easy! Enjoy your pizza –
- 1 store-bought 9-inch pizza crust dough
- 1.5 cups marinara sauce
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, rinsed and thinly sliced
- 3/4 cup ricotta
- 10 leaves of fresh basil, sliced thinnly
- 1 teaspoon of red pepper flakes
- Preheat the oven to 450 degrees. Pre-bake the pizza crust on a pizza stone until it's firm but not brown, about 5-7 minutes. Remove crust and spread marinara sauce evenly over the top, then sprinkle with garlic and cherry tomatoes. Add ricotta in evenly spaced dollops then return the pizza to the oven and bake for another 10 minutes until the edges are golden brown. Set pizza aside and sprinkle with basil and red pepper flakes.