Ok. I am a creature of habit. From my daily fitness routine to my Friday Night eating habits, I tend to keep things consistent. Unfortunately, change was inevitable when my husband and I relocated from Hoboken to Spring Lake. I found that I needed to revamp my routine and pin point a new pizza place.
If you recall, I wrote about the "pizza problems" that I encountered after my move. With 3 months worth of Friday Nights under my belt, I believe that I have been able to perfect the art of marinara and mozzarella pairing. With such success, however, came a desire to create a new savory slice! That new slice, which coupled Bruschetta and Ricotta Cheese, now competes as a Friday Night favorite in our house!
Bruschetta Pizza
Pre-Made Whole Wheat Pizza Dough
1/8 Cup Bruschetta oil (*)
2/5 cup Part Skim Ricotta Cheese
1 cup Part Skim Mozzarella Cheese
1/3 cup Bruschetta
Preheat your oven to 450 degrees and lightly spray your baking pan. Roll the pizza dough out onto the pan and pierce it multiple times with a fork. Brush the dough with the bruschetta oil and then drop quarter size balls of the ricotta randomly throughout. Sprinkle the mozzarella cheese onto the dough and finish the pizza off with bits of the bruschetta. Bake for 18 minutes.
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