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by Anthony Salemme, contributing chef
I really enjoy coming up with very imaginative pizzas especially adding fruit. The tart blood oranges, combined with a citrus ricotta, mozzarella and sharp Asiago with a touch of honey to finish it works very well.
8 ounces pizza dough, at room temperature
3 blood oranges
1 small red onion, sliced thin
4 ounces ricotta cheese
3 ounces asiago, shredded
3 ounces mozzarella, shredded
2 ounces arugula
3 Tablespoons pine nuts, toasted
1 ½ Tablespoon honey
2 tablespoons flour, for rolling the dough
Pre-heat oven to 450F along with the pizza stone if you have one. Otherwise use a baking sheet.
Zest the oranges to add to the ricotta, remove the rinds, and slice as thin as possible.
Mix the zest with ricotta.
Roll the dough on a floured piece of parchment into a 14-inch circle.
Spread the ricotta mixture on the dough.
Next top with shredded mozzarella, the arugula, the blood oranges then the asiago cheese and the pine nuts.
Place the pizza onto the heated stone.
Bake for 15 minutes until cheese is browned and crust looks evenly crisp.
Drizzle the honey on to the pizza.
Slice and serve.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com