Photo: Greg Dupree
Active Time
15 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: 2 slices)

Bright and herbaceous flavors take a leading role in this ricotta-based pie. Succulent roasted tomatoes add sweet contrast to nutty pesto and tangy feta. Red tomatoes are more antioxidant-rich when cooked, giving you better access to lycopene. What’s more, using roasted tomatoes in place of traditional pizza sauce can save up to 150mg sodium per serving. 

How to Make It

Step 1

Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)

Step 2

Combine tomatoes and oil on a foil-lined baking sheet. Bake for 7 minutes.

Step 3

Roll dough into a 13-inch circle on parchment paper; pierce with a fork. Place dough (on paper) on preheated stone. Bake at 500°F for 4 minutes.

Step 4

Combine ricotta, pesto, milk, and garlic; spread over dough, leaving a 1/2-inch border. Sprinkle with feta. Bake at 500°F for 10 minutes.

Step 5

Top with tomatoes. Bake at 500°F for 4 minutes. Top with basil. Cut into 8 slices.