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Fresh Tomato and Ricotta Pizza


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While I was on vacation, a local pizza parlor was serving a pie topped with chopped fresh tomatoes. When I tried a slice, I was surprised by a hidden layer of ricotta under the mozzarella, and I fell in love with the pizza. As with all pizza, try to find the best-quality crust. For those who like garlic, lightly brush the crust with garlic oil before topping with ricotta.
-- Jeanne Besser

Hands on time:   Total time: 30 minutes  Serves: 4

Ingredients:

    1 package pizza dough or 12-inch ready-made crust
    1/2 cup ricotta cheese
    1 cup grated mozzarella cheese
    1 cup seeded and chopped fresh ripe tomatoes, drained of excess juice
    1 teaspoon oregano, or to taste

Instructions:

Preheat the oven to 425 degrees. Roll dough to a 12--inch circle. Thinly spread ricotta cheese to cover dough. Top with mozzarella cheese. Bake for 12 to 15 minutes, until mozzarella cheese melts. Remove from oven, add tomatoes and sprinkle with oregano and bake for 3 minutes.

Nutrition:

Per serving: 454 calories (percent of calories from fat, 34), 22 grams protein, 54 grams carbohydrates, 3 grams fiber, 17 grams fat, 41 milligrams cholesterol, 748 milligrams sodium.

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