Ricotta and Cherry Focaccia Pizza
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 578
- Total Fat
- 23
- Saturated Fat
- 11
- Carbohydrates
- 76
- Dietary Fiber
- 4
- Sugar
- 41
- Protein
- 20
- Cholesterol
- 63
- Sodium
- 780
- Total: 28 min
- Prep: 10 min
- Cook: 18 min
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.