Pizzette with Goat Cheese and Ricotta
Delicate mini pizzas topped with a creamy blend of goat cheese and ricotta, fresh basil, and colorful cherry tomatoes. These elegant appetizers feature a bright citrus note from lemon zest.
Ingredients
- •4 ounces soft fresh goat cheese
- •⅓ cup whole-milk ricotta cheese
- •3 tablespoons olive oil
- •2 tablespoons fresh basil
- •1 teaspoon lemon peel
- •1 batch Pizza dough
- •12 ounces small red cherry tomatoes
- •yellow cherry tomatoes
- •orange cherry tomatoes
- •halved
Cooking Instructions
- 1.
Mix goat cheese, ricotta cheese, 1 tablespoon olive oil, basil, and lemon peel in small bowl. Season with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cover and chill.
10 min
- 2.
Preheat oven to 475°F. Line 2 baking sheets with parchment. Roll out dough on lightly floured surface to 18-inch round. Using 2 1/4-inch-diameter cookie cutter, cut out 30 rounds. Divide rounds between prepared baking sheets. Brush with 2 tablespoons olive oil, then sprinkle with salt and pepper.
15 min
- 3.
Bake pizzette until golden, about 11 minutes. Cool slightly. Spread cheese mixture over each. Top each with 3 or 4 cherry tomato halves.
11 min
