Categories: Pizza/flatbread
Ingredients
- 2 cups halved cherry tomatoes
- 1 tbsp. canola oil
- 12 oz. fresh whole-wheat pizza dough
- 3/4 cup ricotta cheese
- 2 tbsp. refrigerated pesto
- 2 tbsp. milk
- 1 garlic clove, grated
- 2 oz. feta cheese, crumbled
- 1/4 cup torn fresh basil
Directions
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Place a pizza stone in oven. Preheat oven to 500.
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Combine tomatoes and oil on a foil-lined baking sheet. Bake for 7 minutes.
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Roll dough into a 13-inch circle on parchment paper; pierce with a fork. Place dough (on paper) on preheated stone. Bake at 500 for 4 minutes.
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Combine ricotta, pesto, milk and garlic; spread over dough, leaving a 1/2-inch border. Sprinkle with feta. Bake at 500 for 10 minutes.
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Top with tomatoes. Bake at 500 for 4 minutes. Top with basil. Cut into 8 slices.