Pizzette with Goat Cheese and Ricotta

Ingredients for Pizzette with Goat Cheese and Ricotta

• 110g soft fresh goat cheese

• 80ml whole-milk ricotta cheese

• 45ml olive oil, divided

• 2 tablespoons finely chopped fresh basil

• 1 teaspoon finely grated lemon peel

• Pizza dough

• 350g small red, yellow, and orange cherry tomatoes, halved

How to make Pizzette with Goat Cheese and Ricotta

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.

Preheat oven to 246°C. Line 2 baking sheets with parchment. Roll out dough on lightly floured surface to 18-inch round. Using 2 1/4-inch-diameter biscuit cutter, cut out 30 rounds. Divide rounds between prepared baking sheets. Brush with 2 tablespoons olive oil, then sprinkle with salt and pepper.

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

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.