Ricotta Pizza

Seasoned with our aromatic Bacio Italiano blend, this pizza offers a symphony of tastes. Savory prosciutto, earthy mushrooms, and sweet roasted red peppers create a delightful harmony on a perfectly crisped crust. The unique addition of baked eggs, which gently ooze over the toppings when broken, adds a creamy, luxurious texture, transforming each bite into an unforgettable culinary experience.

Servings

4

Prep Time

15 Min

Cook Time

15 Min

Ingredients

2 cups flour

2 1/4 tsp instant yeast

1 1/2 tsp sugar

5 tbsp Noshejan Bacio Italiano

2 tbsp+ olive oil

3/4 cup warm water

1 cup ricotta cheese

1 cup slice cremini mushrooms

1/2 cup sliced roasted red peppers

1 cup baby arugula

1 tbsp white balsamic vinegar

1/2 fennel bulb, thinly sliced

1 cup shaved parmesan

4 oz proscuitto, sliced

4 large eggs

Instructions

Combine 1 cup flour, yeast, sugar, 3 tbsps Noshejan Bacio Italiano, oil, and water in a large mixing bowl. Use a wooden spoon to stir and combine gently.

Add the second cup of flour to the mixture and gently stir to form a dough. The dough should be slightly sticky and elastic. If needed, add 2 tbsp flour at a time to bring it to the right consistency. Knead for 5 minutes.

In a separate mixing bowl, generously coat the inside with olive oil. With a little oil on your hands, form the dough into a ball and place into the coated mixing bowl. Roll the dough around, covering in olive oil. Cover the bowl and allow to rest for 30 minutes to double in size.

Preheat oven to 450°.

Gently deflate the dough and knead on a lightly floured surface. Using your hands or a rolling pin, stretch to a 12" round.

Transfer dough to a lined pizza pan or sheet pan. Pinch the edges to form a crust. Brush extra olive oil onto the edges and center of the pizza. Poke holes around the dough center with a fork to prevent bubbling.

Combine the ricotta and 1 tbsp Noshejan Bacio Italiano in a small mixing bowl. Spread evenly onto the pizza dough center.

Top with mushrooms and red peppers.

In a bowl, combine arugula and vinegar, mixing well. Place evenly on the pizza.

Top with remaining fennel, parmesan and prosciutto.

Create four evenly spaced wells in the toppings around the pizza and gently break one egg into each well. Sprinkle with remaining Noshejan Bacio Italiano.

Bake, uncovered, for 15 minutes.

Allow to cool for 5 minutes before serving.