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Marinated Tomato with Garlic Confit Ricotta Pizza

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This pizza would also be good with marinated artichoke hearts and / or fresh mushrooms. Caramelized onions would be great, too. Be sure to keep the toppings to a minimum, or the pizza will be too heavy and even soggy.

  • Author: Mary Leir
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 6 small vine-ripened tomatoes, chopped into large pieces, cores removed
  • 1/2 cup red wine vinegar
  • 2 cloves garlic, minced
  • 15 basil leaves, torn roughly
  • 1 or 2 heads of garlic, cloves peeled
  • Extra-virgin olive oil
  • 1 recipe Whipped Almond Milk Ricotta (see instructions)
  • 1/2 small red onion, minced (optional)
  • 5 – 10 black olives, pitted and roughly chopped
  • Coarse salt
  • Red pepper flakes
  • Two 8-ounce pieces of pizza dough, stretched to 12 inches in an oiled pan

Instructions

  1. For the Marinated Tomatoes: Combine the tomatoes, vinegar, garlic, and basil in a nonreactive bowl. Season with salt and fresh ground black pepper. Let stand at room temperature, stirring occasionally for at least one hour before use.
  2. For the Garlic Confit: Peel as many garlic cloves as you want. Place in small saucepan over medium-low heat. Cover with olive oil. Cook over very low heat at a hint of a simmer until soft, about 30 minutes to 1 hour (do not brown) in order to poach the garlic (see note).
  3. For the Whipped Almond Milk Ricotta: follow recipe but add 2 – 4 cloves garlic from confit and use the garlic infused olive oil in the recipe.
  4. For the Pizza: Once oven is preheated, place baking sheet with dough in the oven on the pizza stone (if using) and “pre-bake” to crisp for about 5 minutes.
  5. Remove from oven and flip so the oily side is up. Spread 1/2 cup (or more) whipped ricotta over dough. Top with marinated tomatoes (a little juice is okay – but not a lot), onion (if using), and olives (if using). Drizzle with 1 tablespoon garlic infused olive oil. Season with salt and red pepper flakes.
  6. Bake for 12-15 minutes (10 – 12 minutes if using a pizza stone) or until crust is golden brown and crisp. Sprinkle with more red pepper flakes and basil to garnish.

Notes

Keep garlic confit chilled and completely covered in oil for up to three weeks. Always use clean spoon to remove garlic or garlic olive oil. Like other low acid foods, improperly stored garlic confit carries serious risks.

Find it online: http://shiftycrafty.com/marinated-tomato-with-garlic-confit-ricotta-pizza/