Bean
Joined: 07 Jul 2006 Posts: 209 Location: Space Coast, Florida
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Posted: Sun Jan 07, 2007 4:29 pm Post subject: Herbed Ricotta & Roasted-Pepper Sauce For Pizza |
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Here are 2 new sauces that go together. I made a mini meatball pizza and used the ricotta on the bottom and the roasted pepper on top of that. It was really good, but think next time I will put a tomato sauce on the ricotta and the roasted pepper sauce on top of the pizza. YUM
Herbed Ricotta
Yields: About 1 1/2 cups
1 1/2 cups whole-milk ricotta cheese
1/2 cup fresh basil, roughly chopped
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano
1 tablespoon fresh lemon juice
1/2 teaspoon red-pepper flakes
1/2 teaspoon salt (I didn't use)
Make the Herbed Ricotta: In a large bowl, combine ricotta with the remaining ingredients. Refrigerate the mixture, covered, until ready to use for up to 2 days.
Roasted-Pepper Sauce
Yields: 2 cups
3 orange or yellow bell peppers (I used both)
3 cloves garlic, peeled and chopped
2 teaspoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
2/3 teaspoon lemon juice
1 teaspoon fresh sage, coarsely chopped (about 3 leaves)
Make the sauce: Preheat oven to 400° F. Place whole peppers on a foil-lined baking sheet and roast for 35 minutes. Allow the peppers to cool, peel and seed, and place in the bowl of a food processor fitted with a metal blade. Add the remaining ingredients to the food processor and pulse until chunky. Store refrigerated for up to 2 days.
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