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Tomato and Ricotta Pizza

Great quality ingredients are the standout feature in this simple tomato and ricotta pizza. Using fresh, creamy ricotta and vine-ripened cherry tomatoes, its sweet and subtle flavours are second to none. Perfect for those days when a margherita just doesn’t cut it!

Makes 1x 12”/16” pizza

250g/330g (8.8/11.6oz) classic pizza dough 
4-5 tbsp classic pizza sauce
50g (1.8oz) buffalo mozzarella, torn into small pieces
50g (1.8oz) ricotta
Handful cherry tomatoes, halved
Fresh basil leaves
Salt and pepper, to taste

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.

Fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. With a large spoon or ladle, spread an even layer of your tomato sauce over the base. Top with your torn mozzarella, followed by a few generous dollops of ricotta. Finally, add your halved cherry tomatoes. 

Slide the pizza off the peel and into your oven. Cook for 1-2 minutes, making sure to turn the pizza regularly for an even cook. 

Once cooked, remove the pizza from the oven and finish with a seasoning of salt, pepper, and a couple of fresh basil leaves. Serve immediately!

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