Pizzette with Goat Cheese and RicottaNoel Barnhurst
Serve these mini pizzas as an appetizer with drinks.
Recipe information
Yield
Makes 30 pizzettes
Ingredients
4 ounces soft fresh goat cheese
1/3 cup whole-milk ricotta cheese
3 tablespoons olive oil, divided
2 tablespoons finely chopped fresh basil
1 teaspoon finely grated lemon peel
12 ounces small red, yellow, and orange cherry tomatoes, halved
Preparation
Step 1
Mix goat cheese, ricotta cheese, 1 tablespoon olive oil, basil, and lemon peel in small bowl. Season with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cover and chill.
Step 2
Preheat oven to 475°F. Line 2 baking sheets with parchment. Roll out dough on lightly floured surface to 18-inch round. Using 2 1/4-inch-diameter cookie cutter, cut out 30 rounds. Divide rounds between prepared baking sheets. Brush with 2 tablespoons olive oil, then sprinkle with salt and pepper.
Step 3
Bake pizzette until golden, about 11 minutes. Cool slightly. Spread cheese mixture over each. Top each with 3 or 4 cherry tomato halves.
