Basil Pizza with Ricotta & Balsamic Dressing
Looking for a tasty Summer variation to your weekend pizza? Try this vegetable pizza with prosciutto, ricotta & a basil balsamic dressing.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 vegetable peeler
- 1 grill pan
- 1 baking dish
- 2 tablespoons
- baking paper
Ingredients
- 1 pizza dough I am using store bought but you can make your own using our pizza dough recipe - Quick Pizza Dough Recipe: rises in 30 minutes
- 1 small courgette
- 1 small eggplant
- 1 peach
- 90 gr prosciutto crudo 5 to 6 slices
- 100 gr fresh ricotta
- 2 handfuls mozzarella for pizza
- 5 tbsp tomato passata or use this recipe to make a tasty tomato sauce (refer to the tomato sauce only) Vegan Creamy tomato pasta sauce
- 2 tbsp Belmorso Extra Virgin Olive Oil 1 lt
- 1 tbsp PGI Platinum Balsamic Vinegar of Modena
- 1/2 handful fresh basil
Instructions
- Wash the courgette & cut lengthwise. You can slsice and cook it all or just half, which is what you'll need for one pizza.
- Do the same with the aubergine, but I suggest you remove the skin, and consider soaking it in water if you don't like its bitterness.
- Wash the peach & cut into medium thin wedges.
- Grill the vegetables & peaches on your grill pan. Once ready, set aside.
- While the vegetables cook, open the dough and layer it on your baking dish, covered with baking paper.
- Top the pizza dough with tomato sauce, and season with salt, pepper, & oregano.
- Add the shredded mozzarella cheese & bake for 15 to 20 minutes.
- While the pizza cooks, prepare the prosciutto & ricotta, ready for topping your pizza.
- Once you finish grilling your vegetables, prepare your dressing. Add 2 tablespoons of Belmorso EVOO and 2/3 of Plantinum balsamic. Chop your basil and add that too. Mix everything well and set aside.
- Take your pizza out of the oven.
- Layer the vegetables & peaches you grilled on top. And drizzle some of that dressing you made.
- Add the prosciutto crudo; I twirled mine into rosettes, but you can add it whole as is or shred each slice with your fingers.
- Spread the ricotta across the pizza into dollops.
- Finish with a drizzle of the basil EVOO balsamic dressing you made. Enjoy this fresh Summer pizza!
Notes
Please note that the calories above are for the entire pizza. You can choose to share it into as many portions as you like.