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Featured Image of Raw Heirloom Tomato and Basil Pizza with Ricotta Whip on marble slab with extra tomatoes

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

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
  • 34 garlic cloves (raw or roasted), chopped
  • 1 teaspoon salt and pepper, divided
  • 1520 basil leaves or a handful
  • 2 tablespoons + 1 teaspoon olive oil
  • juice from 1 lemon
  • 23 large heirloom tomatoes (variety of colors)
  • zest from 1/2 lemon, optional
  • red pepper flakes, optional

Instructions

  1. Preheat your oven to 400F.
  2. 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.
  3. 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.
  4. Slice the tomatoes and set a side.
  5. 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.
  6. 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.
  7. Place the remaining basil leaves throughout the tomatoes (I like sneaking some underneath and into between them).
  8. Drizzle the pizza with the basil oil.
  9. Garnish with lemon zest and red pepper flakes, if desired. Serve at once.

Notes

This pizza should be enjoyed right away. It doesn’t sit very well.

  • Prep Time: 10
  • Cook Time: 10
  • Category: vegetarian
  • Method: oven
  • Cuisine: Italian