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Pizzette with Goat Cheese and Ricotta

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Pizzette with Goat Cheese and Ricotta

Pizzette with Goat Cheese and Ricotta

amanda

Equipment

  • - KitchenAid Stand Mixer Professional 7-Cup

  • - Professional Cast Iron Skillet (Oven Safe, Up to 4 Quarts)

  • - Mandoline Slicer with Adjustable Blades

  • - Napkin Ring Set for Dining Presentation

  • - Silicone Pizza Peel and Cutting Board Combo

  • - High-Speed Hand Blender (for making cheese dips or sauces)

  • - Digital Food Scale for Accurate Measurements

  • - Parchment Paper Sheets (for transferring pizzettes without sticking)

  • - Gourmet Cheese Knife Set (with a variety of blades including one that's good for goat cheese)

  • - Ceramic Baking Dish with Silicone Liner (suitable for baking quiches or mini pizzas)

  • - Springform Pan (for making quiche or tart bases

Ingredients

  • 4 ounces soft fresh goat cheese

  • 1/3 cup whole-milk ricotta cheese

  • 3 tablespoons olive oil, divided

  • 2 tablespoons finely chopped fresh basil

  • 1 teaspoon finely grated lemon peel

  • Pizza dough

  • 12 ounces small red, yellow, and orange cherry tomatoes, halved

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 3

Bake pizzette until golden, about 11 minutes. Cool slightly. Spread cheese mixture over each. Top each with 3 or 4 cherry tomato halves.
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