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Lilly’s Table

 
 
Arugula Parmesan Salad
© Lillys-Table.com Photo of Ricotta Pear Pizza
 

Tags: Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Ricotta Pear Pizza

from Ricotta Pear Pizza & Arugula Salad, the Week of October 27, 2013.
View the previous recipe for this meal.

Creamy dollops of ricotta cheese are dispersed between thin, sweet roasted pears spread on top a garlic-oil sauce. I fell in love with this pizza topping combination when I lived in Seattle and it was occasionally offered by the slice at Pagliacci Pizza.

Ingredients

  • ½ lb pizza dough
  • 3 tablespoons olive oil
  • 2 cloves garlic, peeled
  • ½ teaspoon salt
  • 1 cup shredded mozzarella
  • 1 pear, wash well
  • 1 teaspoon fresh thyme, fresh or more to taste
  • ½ cup ricotta cheese

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 425.

Allow the pizza dough to rise at room temperature if necessary, following the dough’s instructions as needed.

Mash the garlic, salt and olive oil together until it is a runny, paste like mess.

Slice the pear in half. Scoop out the seeds and remove the stem. Slice thinly.

Roll out the pizza dough as thin or thick as you prefer. Smear the garlic oil on top. Sprinkle with the mozzarella, spreading evenly into a thin layer.

Top with the pears, scoop the ricotta on in tablespoons. Sprinkle all over generously with the thyme.

Bake for 10-15 minutes until the top is golden and bubbly.