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
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.
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