Red Grape and Ricotta Pizza with Rosemary and Orange Blossom Honey

Red Grape and Ricotta Pizza with Rosemary and Orange Blossom Honey

Red Grape and Ricotta Pizza with Rosemary and Orange Blossom Honey

Yield: Makes 2 ea. 10-12 in. pizzas


Ingredients

2 ea. 7-oz. Wood Stone Dough balls
2 oz. Parmesan cheese, shredded
6 oz. whole milk ricotta cheese
1 cup red seedless grapes, sliced in half
1 tsp. rosemary, finely minced
2 tsp. orange blossom honey


Preparation

Oven Temperature: 550-580 degrees

  1. To assemble pizza, evenly distribute the Parmesan and then dots of the ricotta over the bottom of the crusts.
  2. Arrange the grape halves over the cheese. Sprinkle with rosemary.
  3. Flame Height: 3.6
  4. Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
  5. Drizzle with honey before slicing.

One Review to “ Red Grape and Ricotta Pizza with Rosemary and Orange Blossom Honey ”

  1. Dean Taylor Says:

    I made this pizza for the first time tonight. The only thing I did differently is that I added 1 1/2 teaspoons of dried lavender to the ricotta about 3 hours before using it. What a delicious pizza! Just the right amount of sweetness, and not too heavy. One of my new favorites.


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