This past weekend I made a delicious Chard, Sausage, and Ricotta pizza for my parents. My recipe there called for dough to make two pizza crusts, I always follow this pattern. When I have the time, I make a double batch of pizza crust and I save the second, either in a bowl in my fridge (for a week) or in a plastic baggie in the freezer (for a month or two), knowing that sooner or later I will be too tired or lazy to properly cook something from scratch. I will include the full crust recipe here in case you don’t have one stashed!
Last night was one of those nights! The seniors are graduating, so every other night, there is some award ceremony or event to go to. On these late evenings, sometimes all you can do is look in your fridge for toppings for your pizza crust! I love fresh mozzarella and cheese together on a pizza. I did not have mozzarella for a traditional Margherita, but I did have some provolone, parmesan, and ricotta leftover from the weekend. Paired with some dried oregano, crushed red pepper, and fresh basil, the flavors really began to sing! I found a few ounces of hard salami in the back of the fridge and we were in business.
Without a tomato sauce, this pizza feels lovely and light, but filling at the same time! Feel free to vary the flavors and cheeses, maybe add a bit of asparagus, or replace the salami for prosciutto and sprinkle some arugula on after baking!
Tomato, Ricotta, and Salami Pizza
pizza dough (enough for two pies, divide in half for one pie):
3 1/2 – 4 cups flour
1 tsp. sugar
2 1/2 tsp. yeast
1 1/2 cups hot water
2 tbsp. olive oil plus extra to oil the dough
2 tbsp. olive oil
salt and pepper
1/2 cup grated Parmesan cheese
1 tsp. crushed red pepper flakes
2 tomatoes, thinly sliced
1 cup grated provolone cheese
1 cup ricotta cheese
1/2 tsp. dried oregano
9-12 basil leaves
- dough: Combine all but the extra oil in a stand mixer until dough comes together, about 2-3 minutes on low speed.
Knead for 2 minutes on a floured surface until even ball forms.
- Grease bowl with extra oil. cover, and rest for 1 hour until double in size. You can prepare this more than an hour in advance if needed. I have left the dough on a counter for 4 hours without adverse affects.
- Divide into two for a 12×18 inch dough.
- filling: Preheat oven to 450 degrees.
- Roll out dough on lightly oiled cookie sheet to a 12×18 inch rectangle.
Brush the dough with olive oil, season with salt and pepper.
Sprinkle with half of the crushed red pepper and half the Parmesan.
- Arrange tomato slices over the surface, leaving a half inch border on the edges.
Spread ricotta in dollops all over the surface and sprinkle provolone on top.
- Arrange dried salami all over the surface.
Top with the remaining red pepper, Parmesan, and rosemary leaves. Sprinkle with dried oregano and season with salt and pepper.
- Bake for 15-20 minutes until golden brown and crispy on the edges. Rest for a few minutes before serving.
Total cooking time: 25 minutes with pre-prepped crust, 1 hr 25 minutes from scratch, serves 3-4
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