Ingredients
- Extra-virgin olive oil, for drizzling
- 1 tube store bought pizza dough (rolls out to a rectangle)
- Coarse salt
- 1 tablespoon sugar
- 2 tablespoons fresh rosemary, 3 sprigs, finely chopped
- 2 cups whole milk ricotta
- 1/3 cup honey, eyeball it
- 1 orange, zested
- 3/4 pound large red or black cherries, pitted and halved
Directions
Set oven to 425 degrees F.
Drizzle a small baking sheet with extra-virgin olive oil and unroll the dough, press out to a slightly larger rectangular shape. Prick the dough all over in several places with the tines of a fork. Drizzle a little extra-virgin olive oil on the top of the bread and spread around evenly with a pastry brush. Season the bread with a little salt, a tablespoon of sugar and the rosemary. Bake bread until evenly deep-golden all over, 16 to 18 minutes.
Beat ricotta cheese with honey and zest until smooth. Ready the cherries, pittng and halving them.
Dot the hot bread with ricotta and top with cherries, cut and serve.
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By klalsip_6956620
Normal, IL
on June 24, 2008
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I took the idea and ran with it. I changed the pizza dough to lowfat crescent rolls(rolled out ind. triangles spray butter, not EVOO, lowfat ricotta, and traded cherries for blueberries & strawberries! Took out alot of the fat, but left all the flavor w/ the orange zest, honey, rosemary, and made it sweeter by sprinkling some sweetner on the fruit to get juices flowing. Great for breakfast, brunch, or a sweet treat!
Kim Normal,IL
By cskirvin_5348906
Gresham, OR
on May 15, 2006
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This was pretty good. I'd go with less Ricotta cheese and rosemary next time.
By solace_bythesea...
San Antonio, TX
on July 17, 2005
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I wasn't crazy about this recipe. Wasn't sweet enough.
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