Comments on: fresh ricotta and red onion pizza

By: Maggie

Maggie — Sat, 24 Oct 2009 03:08:15 +0000

This was fantastic and really very easy to make. I’ve been saving an expensive and special bottle of Pinot Noir since my birthday in March. I finally had the time to make something equally special and it was fantastic. All of the flavors really complemented one another. It was an amazing meal to treat my hubby on date night.

By: Amused Bouche

Amused Bouche — Sun, 30 Aug 2009 13:45:03 +0000

I made this pizza without the meat last night. I modified the ricotta slightly, making a smaller batch with 1.5 quarts milk and 1.5 cups buttermilk, plus a couple of big strips of lemon zest, a very small piece of star anise, and a teaspoon of salt. The anise and the lemon zest gave it just that little bit of pizazz that made my boyfriend go crazy! Why would I ever buy ricotta again??

By: Pete S

Pete S — Thu, 27 Aug 2009 18:28:38 +0000

Try this in a foccacia twist…
Slice red onions paper thin, toss with olive oil, red pepper flakes and finely chopped, fresh rosemary. Refrigerate for at least 4 hours. Spread the onion mix on pizza dough (Thinly rolled) and bake in a hot oven until crust is very crispy. Great for parties, or in place of garlic bread.

By: Jill

Jill — Fri, 12 Jun 2009 21:51:22 +0000

Wow, so crazy enough…I made mozzarella and ricotta this morning using Rikki Carrol’s 30 minute mozzarella recipe. I then just made some of your pizza dough. Was planning on using the mozz for the pizza tonight, but did a search for ricotta to see what would come up here on Smitten Kitchen and lo and behold – we are having this for dinner instead!

By: kastinkerbell

kastinkerbell — Sat, 28 Jun 2008 14:43:31 +0000

Oh man, I feel like a scrooge saying this, but that’s not ricotta. “Ricotta” means “re-cooked” and it’s the cheese that’s made from all that whey that you tossed. Technically, because it’s not made from milk, ricotta is not a cheese, rather a whey product.

I mean, what you have there looks really really tasty, but it’s not ricotta…and it’s things like this that make me grumpy at Michael Chiarello. I can’t tell you how many times I’ve had to yell at the TV because he was giving out bogus information.

Then again, I’m a horrible pedant.

By: mary

mary — Thu, 26 Jun 2008 00:20:47 +0000

And here I’ve been thinking I need to try my hand at cheesemaking! I have a coworker whose son is taking care of a goat this summer, so I keep hearing about how they are up to their ears in more goat’s milk than they know what to do with … sounds like a great opportunity to me. I’m looking forward to giving this one a try.

By: Erinn Johnson

Erinn Johnson — Tue, 24 Jun 2008 11:37:30 +0000

WOW. That looks amazing. I usually make some type of homemade pizza once a week and I am putting it on my list for next week.

By: Elizabeth

Elizabeth — Tue, 24 Jun 2008 02:35:09 +0000

I, too, have been on a pizza bender recently. And SK is doing nothing to help steer me in another direction! Seriously though, when an acceptable amount of time has passed since the last time I ate pizza (ahem, 2 hours ago), I will be making this delicious concotion post-haste! I might even attempt the dough…. I just got a brand-spanking-new pizza stone, and this will be the perfect recipe with which to break it in. Thanks!!!

By: Amy

Amy — Tue, 24 Jun 2008 01:54:45 +0000

Oh, yum, I LOVE making homemade ricotta and pizza, too! We do Friday Night Pizza every week, and homemade ricotta is always a big player in the rotation. I actually made the open-faced sandwich recipe from Epicurious that you mentioned — I like the idea of turning it into a pizza, though. Then again, what *isn’t* better on top of a pizza??

By: Jen

Jen — Tue, 24 Jun 2008 01:18:30 +0000

I made this Sunday and it is by far the prettiest darn pizza I’ve ever seen. The ricotta was also really easy to make. Thanks for having such a wonderful, inspiring site.