Pesto, Ricotta and Sun-Dried Tomato Pizzas |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Thiese are a fun appetizer which take no time. You can grill the bread which is what I like or you can just grill the bread right in the oven. The bread is the only thing grilled with the pesto and the ricotta and cheese mix is chilled. It is a very light easy appetizer which always goes over well. Some fresh basil makes for a very pretty presentation and using store bought small pizza crusts makes it even easier. Now if you want to make your own small pizza crusts ... go right ahead. I have when I have time. Most often I don't, but thin thin store bought crust are not all that bad. Ingredients:
4 small thin crust prepared pizza crust |
8 tablespoons pesto sauce |
2 cups ricotta cheese (don't use low fat for this) |
3/4 cup sun-dried tomato packed in oil |
1 teaspoon kosher salt |
1 teaspoon ground black pepper |
1/2 cup fresh basil, rough chopped as a garnish |
Directions:
1. Pizza crusts - Grill one side just until lightly brown, then flip and brush the top side with pesto. Grill just another minute until heated through and the bottom side is lightly toasted. This can be done in the oven or on the grill. I prefer the grill for this if possible.
2. Cheese - Mix the ricotta with the tomatoes, salt and pepper and spread over the warm pesto pizzas. Garnish with fresh basil and slice in 4-6 pieces as an appetizer.
3. The best light appetizer that is healthy but packs tons of flavor.
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