When I am writing this, Summer is around the corner, so I thought I would come up with a simple yet flavourful pizza recipe that we could all try during the warmer months. It’s like having a salad on your pizza, but don’t worry there are no leafy vegetables in this one, other than the basil in the dressing.
Absolutely! Ricotta adds a creamy and slightly sweet note to pizza. Its soft texture complements the crispness of the pizza crust while its subtle flavor provides a great counterpoint to stronger or saltier toppings like prosciutto or olives.
It depends on how you want the ricotta to perform in your pizza. If you want it to melt more and blend with other flavors, you should add it before baking. If you prefer to maintain its creamy texture and subtle tang, it’s better to dollop it on top after the pizza has baked.
Italian pizzas often showcase a variety of fresh, high-quality ingredients. Classic toppings include mozzarella, tomato sauce, basil, and olive oil. However, there’s a range of regional variations featuring ingredients like prosciutto, arugula, olives, anchovies, or even eggs. The key is simplicity and quality over quantity.
And if you are asking that question referring to what condiment do Italians use, remember for us simplicity is key. So we usually use just a high quality Extra Virgin Olive Oil like Belmorso, no side sauces and no cheese in our crust.
While not a traditional topping, it’s not unheard of. A drizzle of balsamic vinegar on a freshly baked pizza, especially one that’s topped with fresh veggies or arugula, can add a delightful tangy-sweet element.
Almost any vegetable can be delicious on pizza when used appropriately. Popular choices include bell peppers, red onions, mushrooms, spinach, and tomatoes. The garden veggies used in our pizza recipe, along with the combination of ricotta and prosciutto, create a fresh and vibrant topping that’s both colorful and flavorful.
Now that you know when, how and why you should use the key ingredients in this recipe, let’s make this tasty Summer Pizza with Ricotta.
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