Our tomato free pizza is totally delicious, it has an almost cheese tart or quiche type flavour, but with a rustic bread base instead of pastry.
When making pizza we always use the recipe over at River Cottage, just can’t beat it. Perfect pizza every time. The bread recipe makes 4-6 individual thin based pizzas.
The pizza is spread with a layer of ricotta cheese and topped with roast garlicky shallots, which are simple to make. Just roughly chop some shallots drizzle with olive oil and tuck some whole garlic cloves amongst them. Roast for around 30 minutes.
Anyway… back to the pizza topping, ricotta, shallots then add a scattering of shredded roast ham, drizzle with garlic infused olive oil and sprinkle over a pinch of dried oregano. Cook in the oven for around 10 minutes until the bread base is cooked and the toppings taking on a golden colour. For the last 2 minutes of cooking add a handful of baby spinach leaves to the pizza and just allow them to wilt in the heat.
Delicious served with a side of apple coleslaw.
Delicious tomato free pizza.
- Pizza dough use the River Cottage recipe or shop bought pizza bases (2 large or 4 individual)
- 250g ricotta cheese
- 8 shallots
- 4 cloves garlic
- 4 handfuls shredded roast ham
- 4 handfuls of baby spinach
- pinch of dried oregano for each pizza
- Garlic infused olive oil
- Preheat the oven to 200C.
- Roast the shallots - roughly chop and toss in a drizzle of olive oil, tuck in whole garlic cloves and roast in hot oven for 20-30 minutes.
- Roll you pizza bases and spread with ricotta cheese, roast shallots, shredded ham, pinch of dried oregano and then drizzle with garlic oil and cook for 10 minutes.
- Add a handful of baby spinach to the pizza for the last 2 minutes of cooking.
Make it your way…
- If you want to use tomato sauce on the base, use some. Then just add little dollops of ricotta across the pizza.
- Add puddles of lovely fresh pesto onto the pizza.
- Go veggie and skip the ham.
- Leftovers taste great cold next day.