Raw Heirloom Tomato
+ Basil Pizza with Ricotta Whip

August 5, 2024

Reposts from 2021, because it’s THAT good.

I should just let the photos do the talking. I’m speechless. This pizza is OUT OF THIS WORLD good.

Highlighting the natural ingredients is SO important and this recipe really does that. Seasonally fresh tomatoes with light and airy ricotta with the thinnest pizza crust. Add in tons of basil with hints of lemon.

Gosh, it’s just perfect. I couldn’t stop eating this.

Heirloom tomatoes are delicious on their own – but with a touch of salt and basil oil they turn into a fabulous juicy treat. The simply whipped ricotta shines on its own as well – with hints of garlic (I love roasted garlic), salt and pepper – that’s it.

You HAVE to make this one!

Cauliflower Crust.

If you haven’t tried it, you should. It’s super thin, not overpowering with cauliflower flavor and perfect for a light seasonal raw pizza.

I picked up a box of Caulipower pizza crust in the freezer section of my grocery store. Two crusts come in the box. You quickly cook the crust for only 5 minutes and let it rest to cool slightly.

Have you tried it?

Spring Favorite recipes.

Basil Garlic Butter Steak

One Pan Creamy Sun-Dried Tomato Chicken with Spinach

Horseradish and Mustard White BBQ Sauce Chicken

Raw Heirloom Tomato and Basil Pizza with Ricotta Whip

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Author: White Sparrow
Total Time: 20 minutes
Yield: 4-6 1x
Diet: Gluten Free

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Description

Talk about flavors. The best Spring and Summer pizza to serve for lunch or a light dinner. So good.

Ingredients

Scale

1 cauliflower pizza crust
1 cup ricotta cheese
3–4 garlic cloves (raw or roasted), chopped
1 teaspoon salt and pepper, divided
15–20 basil leaves or a handful
2 tablespoons + 1 teaspoon olive oil
juice from 1 lemon
2–3 large heirloom tomatoes (variety of colors)
zest from 1/2 lemon, optional
red pepper flakes, optional

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Instructions

Preheat your oven to 400F.
When the oven is preheated add the prepared frozen cauliflower crust into your oven, right onto the middle rack. Cook for 5 minutes. Remove from the oven and let cool slightly.
In a food processor, combine the ricotta cheese, garlic cloves, 1 teaspoon olive oil, 1/2 teaspoon salt and pepper together until smooth. Set a side.
Slice the tomatoes and set a side.
To make the basil oil, chop about 5 medium basil leaves. Place the chopped leaves, 2 tablespoons olive oil, lemon juice and a pinch of each salt and pepper together in a small bowl.
To assemble the pizza, place the prepared crust on a serving plate or board. Spoon the whipped ricotta into the center of the pizza. Spread out like you would with tomato sauce on a pizza. Top with the sliced tomatoes. Sprinkle the tomatoes with salt.
Place the remaining basil leaves throughout the tomatoes (I like sneaking some underneath and into between them).
Drizzle the pizza with the basil oil.
Garnish with lemon zest and red pepper flakes, if desired. Serve at once.