If you are averse to ricotta, replace it with 1⁄3 cup of pizza sauce; either way the toppings will be sure to please.
½ recipe, Basic or Gluten Free Pizza Dough (preceded recipes)
1½ teaspoons olive oil
¼ cup ricotta, strained if especially wet
1 garlic clove, finely chopped
¼ teaspoon kosher salt
Pinch freshly ground black pepper
½ cup pitted kalamata olives
½ cup grape tomatoes, halved
¼ cup grated or shredded Pecorino Romano
4 slices bacon, cooked and crumbled
Pinch crushed red pepper, optional
6 Medium to large fresh basil leaves, torn
Nutritional information per serving (based on 6 servings):
Calories 193 (35% from fat) • carb. 24g · pro. 9g • fat 7g • sat. fat 2g
• chol. 13mg • sod. 575mg • calc. 20mg • fiber 1g
1. Stretch or roll the dough to a 10 or 12-inch round and fit onto an oiled pizza screen or into the provided baking pan (oiled). Brush the top of the dough with the olive oil and then dollop the ricotta across the surface, leaving about 1 inch around the edges for a crust. Evenly distribute the remaining ingredients, in the order listed, except for the basil.
2. Adjust the rack to position 3. Set to Pizza, 12-inch fresh at 450°F for 14 minutes. Once is preheated, slide pizza into the oven. Check a few minutes before cooking time is finished so that the pizza is not too dark.
3. Top with the torn basil leaves and slice and serve.
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