White Herby Pizza

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I love to create beautiful, nutritious food. This is obvious to those of you who have followed me through the years. With each recipe my technique, skills, plating, photography, and flavor profile improve. This week I was looking back through old posts and even older Instagram posts. I came close to deleting so many because I felt the photography and lighting were inadequate or I should have made so many changes to the recipe, but I stopped myself. You are often your own worst critic. These are not horrible posts that should be deleted, but proudly admired as they represent a journey of hard work and growth. Looking back, I see all that I have learned and the improvements made. Believe it or not, all of my blogging up until this post, have been photographed with my iPhone and no artificial lighting. For Christmas I received a Canon EOS Rebel T5i, which I haven’t stopped playing with since the day I opened it. I still do not use artificial lighting, which can be problematic on these dark winter days, but I feel it is more realistic. So I remind myself: Progress, not perfection.

 

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Ingredients

Makes 1 large pizza

  • pizza dough
  • 1 cup cherry tomatoes, halved
  • 1 head of garlic, 6-8 cloves, peeled and roughly chopped
  • 1 cup part skim ricotta cheese
  • 3 Tbsp prepared basil pesto
  • Arugula
  • Parmesan cheese
  • Fresh basil
  • Olive oil
  • Italian herb seasoning
  • Salt and pepper

 

If making the pizza dough from scratch, prepare ahead of time so it can rise for several hours. Pre-heat the oven to 375. Toss the cherry tomato halves and garlic in olive oil, salt, and pepper. Roast in the oven for 20 minutes. While the tomatoes and garlic are roasting mix together the ricotta and pesto in a bowl and set aside. Once the tomatoes are done, remove from the oven and turn the oven up to 475 degrees. Spread the pizza dough onto your baking pan. brush the outer edge with olive oil. Drop the ricotta and basil mixture all over the dough. sprinkle with Italian herb seasoning. Next top with the roasted tomatoes and garlic. Lightly sprinkle with parmesan cheese and bake for 8-10 minutes. Remove from the oven when the edges are golden. Let cool for 10 minutes. Sprinkle with fresh arugula, basil, and more parmesan cheese.