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Ricotta and Roasted Tomato Pizza
- One pre-made pizza crust
- 1 1/2 cups good quality ricotta
- 6 tablespoons plus 1 teaspoon extra-virgin olive oil
- 2 large garlic cloves, minced
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
- 1 cup halved cherry tomatoes
- Olive oil for drizzling
- Fresh ground or cracked pepper
Directions:View on Framed Cooks
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