Classic Pizza Margherita
Dough yields 4 pizzas serving 3 to 4 people total
1 recipe pizza dough (follow instructions here)
1 recipe tomato sauce
fresh mozzarella cheese
fresh basil leaves, sliced thinly after pizza is removed from oven
Nectarine and Fresh Ricotta Pizza
Dough yields 4 pizzas serving 3 to 4 people total
1 recipe pizza dough (follow instructions here)
1 recipe Homemade Ricotta Cheese (recipe below)
1-2 nectarines
olive oil
fresh basil leaves, sliced thinly after pizza is removed from oven
Homemade Ricotta
Source: The Barefoot Contessa via Goop
Serves: Makes about 2 cups
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
1. Set a large sieve over a deep bowl. Dampen (I don’t dampen — I just line my sieve with cheesecloth) 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
2. Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
3. Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days. Note: You can use the whey to make bread and other things — don’t chuck it.
