Whole Wheat Margherita Pizza with Ricotta
Whole Wheat Margherita Pizza with Ricotta
This Margherita pizza offers a delightful and wholesome take on the Italian classic, perfect for a weeknight dinner or a casual gathering. It features a robust whole wheat crust, providing a nutty flavor and satisfying texture that sets it apart from traditional pizzas. The base is generously spread with a vibrant, uncooked tomato sauce, creating a fresh and tangy foundation. It's then adorned with delicate fresh mozzarella, which melts into gooey perfection, and creamy dollops of ricotta cheese, adding an unexpected richness and a beautiful contrast to the brighter flavors. Fresh basil leaves are scattered generously, contributing an aromatic and peppery finish. A final drizzle of high-quality olive oil enhances all the ingredients, bringing together a Margherita pizza that is both hearty and elegantly simple, perfectly showcasing its artisanal character.
- Preparation time
- 25 min
- Cooking time
- 15 min
- Total time
- 40 min
- Servings
- 4
Instructions
Preparation
- 1Preheat your oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven while preheating.
- 2Lightly flour a clean surface and roll out the whole wheat pizza dough to your desired thickness and shape. Transfer the dough to a piece of parchment paper or a lightly floured pizza peel.
- 3In a small bowl, combine the crushed tomatoes, minced garlic, 1 tablespoon of olive oil, salt, and black pepper. Stir well to create a simple, uncooked sauce.
Assembly and Baking
- 1Evenly spread the tomato sauce over the rolled-out pizza dough, leaving a small border for the crust.
- 2Scatter the torn fresh mozzarella pieces over the sauce. Then, dollop spoonfuls of ricotta cheese across the pizza, spacing them out.
- 3Carefully transfer the pizza to the preheated oven (either directly onto the hot stone/steel or with the parchment paper on a baking sheet).
- 4Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots.
- 5Remove the pizza from the oven and immediately scatter the fresh basil leaves over the top. Drizzle with the remaining olive oil before slicing and serving.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 22 g
- Fat
- 25 g
- Carbs
- 58 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 22 g |
| Fat | 25 g |
| Carbs | 58 g |
Tips
- Ensure your oven is fully preheated for a crispy crust. A hot pizza stone or steel is key for even cooking.
- Don't overload the pizza; a light hand with toppings allows each flavor to shine, especially with a Margherita.
- Serve immediately to enjoy the cheese at its gooey best and the basil at its freshest aromatic peak.