Photo by Chelsea Kyle, Food Styling by Katherine Sacks.
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
1 1/2 pints cherry tomatoes, halved (about 3 cups)
1 tablespoon plus 2 teaspoons olive oil, divided
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 (12–14") soft loaf French or Italian bread, split in half lengthwise
1 garlic clove, smashed
1/2 cup fresh ricotta (about 5 ounces)
3/4 cup coarsely grated Parmesan (about 3 ounces)
2 tablespoons fresh store-bought or homemade basil pesto
Preparation
Step 1
Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
Step 2
Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
Step 3
Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
Step 4
Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.
Recipe notes
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