Ricotta Salami Tomato Basil Pizza

IMG_1882Hey all– I can’t help myself.  I always make double pizza for Larry and me.  When the kids were home I would make 6 at a time!!  I do love pizza leftovers for lunch.  And even though nowadays we really won’t eat a whole pizza, I can’t help but make 2 big pizzas.  So here there are twin pizzas with all those cheesy, spicy toppings in the oven right now.  Oh yummm.

RICOTTA SALAMI TOMATO BASIL PIZZA

Crust (makes 2 pizzas):
1 package yeast
1 cup warm water*
1 tab. sugar
2 tab olive oil
1/2 tsp. salt
2 1/2 cups flour*

Let the yeast dissolve in the water and then stir in the other ingredients.  Knead 3 to 4 minutes (you can add a little more flour if it feels too sticky)  and stretch the dough onto 2  12″ pizza pans that have been sprayed with cooking spray.  Put them in a warm place to rise while you do the rest of the prep.  (I turn the oven on for just 3 minutes, then turn it off to warm it a bit and set the pizza crusts in there to rise).

Toppings (for 2 pizzas):
14 oz. can petit cut tomatoes with garlic & herbs
8 oz. mozzarella
4 oz. dry salami, sliced thin
8 oz. ricotta
1/2 cup basil leaves
1 cup small tomatoes
3 tab. olive oil
1 clove garlic, minced

IMG_1904Let the dough rise while you get the toppings ready.  First cut the tomatoes into slides and rest them on a paper towel to absorb the extra juices.**  Then grate the mozzarella.  Puree the can tomatoes with a stick blender or just mash them to a pulp with a fork.  Slice the basil to nice little pieces. And mix the garlic and olive oil together.

Then pull out the crust.  Layer on the mozzarella, salami, ricotta, basil and tomatoes.  Finally, drizzle the garlicky olive oil over both pizzas.  Pop them in a 375 degree oven for 15 to 20 minutes, just until they are brown and beautiful.

P.S. This time I substituted 3/4 cup of the flour with whole wheat flour for a heartier crust, but the one above is my normal go to pizza crust.
*warm water means just about the temperature for a baby’s bath– not too hot!
**If the tomato slices are too juicy they can make the cheese gummy.  I like little grape tomatoes or roma tomatoes that are drier.

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