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Pizza Pomodoro with Ricotta

Pizza Pomodoro with Ricotta
This Recipe Is:

WebMD Recipe from

  • beefsteak tomato (about 4 ounces)
  • 1/2 cup
    fresh ricotta, drained if necessary
  • 1/2 cup
    coarsely grated grana
  • Neapolitan-style pizza base
  • 1 clove
  • 1/2 teaspoon
    dried chile flakes
  • fresh basil leaves
    kosher salt
  1. Core the tomato, cut into 1⁄4-inch chunks, and place in a small bowl. Sprinkle with salt to taste, toss gently, and set aside at room temperature for at least 30 minutes or up to 2 hours. Place the ricotta in a separate small bowl, add 1⁄2 teaspoon salt, or to taste, and mix well.
  2. Evenly scatter the grana over the surface of the pizza base. With a sharp paring knife or a mandoline, slice the garlic into paper-thin slices and distribute them evenly over the pizza. Sprinkle with the chile flakes and basil leaves, and judiciously distribute the tomato and ricotta over the top. Bake as directed.
Nutritional Information

Makes: 8 slices
Serving Size: 1 slice
  • Calories163
  • Carbohydrates16.4 g
    • Dietary fiber7.0 g
  • Cholesterol26 mg
  • Fat7.1 g
    • Saturated fat4.3 g
  • Sodium310 mg
  • Protein12 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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