Pesto Ricotta Tomato Pizza Recipe

Ingredients

• 1 prepared pizza dough

• 1/2 cup basil pesto

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 8–10 cherry tomatoes, halved

• Fresh basil or arugula leaves

• 1 tablespoon olive oil

• 1/2 teaspoon dried oregano

• Salt and black pepper to taste

Instructions

1. Preheat your oven to 220°C (425°F). Lightly grease a pizza tray or baking sheet.

2. Roll out the pizza dough into a round shape and place it on the tray.

3. Spread the basil pesto evenly over the dough, leaving a small border around the edges.

4. Sprinkle mozzarella cheese over the pesto layer.

5. Add small spoonfuls of ricotta cheese across the pizza.

6. Place the cherry tomato halves evenly on top.

7. Drizzle with olive oil and sprinkle oregano, salt, and black pepper.

8. Bake for 12–15 minutes or until the crust turns golden and crispy.

9. Remove from the oven and top with fresh basil or arugula leaves before serving.