Traditional recipes

Ricotta-Pear Pizza

Ricotta-Pear Pizza

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Ricotta-Pear Pizza

If you like your slice on the sweet side, there's another option besides Hawaiian-style (that's pineapple and ham for the uninitiated). Try some nonfat ricotta sweetened with orange marmalade, a touch of honey, and slices of fiber-filled pears for a healthy meal that tastes like it could be dessert.

Ingredients

  • One 8-inch ready-made pizza crust
  • 1/2 Cup orange marmalade
  • 1 Cup ricotta cheese
  • 1 Bosc pear, thinly sliced
  • 4 Tablespoons honey

Servings1

Calories Per Serving1824

Folate equivalent (total)739µg100%


Ricotta and Pear Filled Pasta Sacks

Pears are delicious when in season I adore baked pears and pear tarts but my favorite by far are these delicious ricotta and pear filled pasta sacks.

I first tasted these ricotta and pear filled pasta sacks at one of our favorite restaurants, located in the northern Lazio hill town, Civitá Castellana. We’ve not been back to the restaurant for a number of years as the chef, Sergio, sadly passed away. His wife and son gallantly continued with the restaurant but they eventually passed the restaurant off to new management. I hope this adaptation of his recipe serves as a tribute to Sergio and the amazing dishes he created.

Ricotta and pear filled pasta sacks

Perhaps you’d like to take a pasta making class while you’re here in Rome? Try one of these, or contact me directly!

Ricotta and Pear Filled Pasta Sacks

Little pasta sacks, fagottini, are a charming variation to more common types of filled pasta, and make a beautiful presentation.

Ricotta cheese and pears are a marriage made in heaven. I always find myself eating half the filling before I’ve finished the recipe. It’s delicious!

Ingredients

For the filling:
Cow milk ricotta cheese, drained, 250 grams (9 ounces)
Parmesan cheese, freshly grated, 30 grams (1 ounce)
1 small firm pear (slightly under ripe)

For the pasta:
All Purpose or 󈫰” Flour, 200 grams (7 ounces)
(Alternatively, use 2/3 all purpose flour and 1/3 semolina flour)
2 eggs

For the sauce:
Cow milk ricotta cheese, 180 grams (6 1/2 ounces)
Fresh cream, 30 grams (1 ounce)
Parmesan cheese, freshly grated, 50 grams (1 3/4 ounces)
1 small firm pear (slightly under ripe)
Reserved pasta cooking water

Cooking Instructions

  • Core the pear and cut into tiny cubes.
  • Mix the pear with the ricotta and Parmesan cheese and set aside.

Prepare the pasta according to preparation instructions for the Basic Pasta recipe.
On a floured work surface roll out the dough into an almost paper-thin sheet.
Cut out 12 centimeter (5 inch) rounds using a pasta cutter or any other round cutting
substitute such as a small bowl.
Cover the rounds with a dishtowel and work about ten rounds per time to keep the rounds from drying out.
To fill the pasta, place 1 heaping teaspoon of filling on each round.
Use a small basting brush to moisten the border of each round.
With your fingertips pinch the pasta rounds together just above the filling, leaving the very top of the round open.
You should end up with what looks like little bundles or sacks.
The pasta can be frozen for future use at this point do not thaw before cooking the pasta.

Ricotta and pear filled pasta sacks

Warm the ricotta and fresh cream over low heat until just warmed through. You can thin out the sauce a bit by adding some of the pasta cooking water by the tablespoonful.
Core the pear and slice into paper thin slices and set aside.
Cook the pasta in boiling salted water until al dente.
Spoon some sauce onto each serving plate.
Gently remove the pasta sacks from the boiling water using a slotted spoon or large scoop colander.
Place 5 to 6 pasta sacks on each plate, spoon over some addition sauce and garnish each with Parmesan cheese and shaved pears.


Pear, Walnut & Blue Cheese Pizza

Abbey Sharp from Abbey’s Kitchen knows that healthy eating is all about making beautiful food with tons of colorful veggies and lean protein. Flatout flatbreads are the perfect thing for her trio of pizza recipes she makes outside on the grill. We love them all so much, there’s no way we can pick a favorite it’s a win-win-win!

Abbey made three stellar flatbread pizzas for us, so be sure to get the recipes for her other flatbreads: the Corn Cilantro Pesto Pizza with Tomatoes and Avocado, and BBQ Chicken Pizza with Pineapples and Red Onion. They will not disappoint!

This lovely little flatbread uses juicy summer pears, walnuts, blue cheese and aromatic thyme with a delightful drizzle of honey at the very end. It would make a fabulous dessert on a hot summer night.


Pizza Blue Cheese Walnuts Pear


Searching for Pizza Blue Cheese Walnuts Pear information? You are in the right place. At maarslet-pizza.dk you can find everything you want to know about Pizza Blue Cheese Walnuts Pear. And of cause you can order a tasty pizza! So find info and order pizza online!

Pear, Walnut, Blue Cheese Artisan Pizza - 2teaspoons

    https://www.2teaspoons.com/pear-walnut-blue-cheese-artisan-pizza/
    Jan 16, 2014 · pizza. I soothed myself by promising to make the rest at home. This recipe is a modified version of their Pere l’Autunno (which means autumn pear in Italian) pizza. This pizza is bursting with juicy pears and tangy blue cheese with a touch of sweet caramelized onions and peppery arugula.5/5(3)

BLUE CHEESE, WALNUT, AND PEAR PIZZA recipe Epicurious.com

    https://www.epicurious.com/recipes/member/views/blue-cheese-walnut-and-pear-pizza-56a1390fde6bada73f2f7881
    BLUE CHEESE, WALNUT, AND PEAR PIZZA . . Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. . Arrange the . 3.5/4(2)

Pear, Walnut & Blue Cheese Pizza - Flatoutbread

    https://recipes.flatoutbread.com/recipes/pear-walnut-blue-cheese-pizza-2/
    Transfer to a baking sheet and top each flatbread with ricotta, pear, blue cheese, and thyme leaves. Return to the BBQ and continue to bake for 3 to 4 minutes until the cheese starts to very gently melt. Sprinkle with walnuts and honey.

Pear, Walnut & Gorgonzola Pizzas Recipe EatingWell

    http://www.eatingwell.com/recipe/251794/pear-walnut-gorgonzola-pizzas/
    Aug 17, 2019 · Pita rounds make quick pizza crusts. But topped with the classic combination of pears, walnuts and blue cheese, they're taken to elegant heights. These pizzas are great with a green salad for a quick supper wedges can also be served up as cocktail-hour fare.Category: Lifestyle Diets, Vegetarian, Dinner, Pizza

Pear, Walnut, Blue Cheese Artisan Pizza – Pizza Recipes

    http://pizza-recipes.info/pizza/pear-walnut-blue-cheese-artisan-pizza/
    Pear, Walnut, Blue Cheese Artisan Pizza is part of pizza - A pizza bursting with juicy pears, tangy blue cheese, toasted walnuts, sweet caramelized onions and peppery arugula . Skip to content. Menu. Pear, Walnut, Blue Cheese Artisan Pizza.

Balsamic, Pear and Onion Pizza Recipe - inspiredtaste.net

    https://www.inspiredtaste.net/18331/easy-pear-pizza-recipe-with-balsamic-and-walnuts/
    Mar 06, 2017 · Core and thinly slice the pear. Sprinkle the lemon juice over the cut pear and toss. Drizzle the remaining tablespoon of olive oil over the baked pizza crust then scatter the onions, mozzarella cheese, pear slices and pecan halves on top. Bake the pizza …5/5(1)

Pear, Blue Cheese & Walnut Flatbread The Novice Chef

    https://thenovicechefblog.com/pear-blue-cheese-walnut-flatbread/
    This Pear, Blue Cheese and Walnut Flatbread is easy and fast to whip up. It’s ready to eat in just 20 minutes — you can’t beat that. I hope you enjoy it as much as we do, the double use of walnuts and blue cheese really sets this one over the top! RECIPE NOTE: The below recipe makes two flatbreads.

Pear, Thyme, and Ricotta Pizza with Lemon Drizzle

I love to have Nichole from Pure Clean Fitness comes to hang out with us on Fridays!

This week Nichole is getting our arms Sexy for Summer. A Healthy Recipe from me + Fitness Tips from Nichole= a healthy, happy, balanced life!

Nichole’s Sexy Arms Workout…

The weather has been teasing us…a little sunshine followed with some clouds and cold wind blowing through. But I hold on to the sunshine and dream for warmer days soon to be upon us. And my go-to tops for sunshine have to be

tank tops. I love them with shorts, jeans, skirts, pretty much everything as long as the weather allows. It is time to shed winter sweat shirts and bare those arms, which also means it is time to get those arms and shoulders worthy of baring.

For those of you that know me you know I am not huge on focusing on specific body parts. I love full body workouts that give me a great killer workout. But that doesn’t mean that some occasions call for a little more of a specific burn. I definitely call summer a special occasion! I am still going to mix in some heart rate raisers, just to keep it fun!

Tank Top Worthy:
Jump Rope: 2 min
15 Thrusters with DB: I can’t do just a shoulder press…let’s add some squats!
15 Bicep curls with DB: focus on good form….those shoulders should be steady
15 Dips
RPT 2x

Donkey Kicks: 2 min
15 Lateral Shoulder Raises
15 Hammer curls
15 Kickbacks
RPT 2x

Pushups with Corner (Bunny) Hops: 2 min
15 Sumo Squats with High Pull (Upright Row)
15 BB Bicep curls
15 BB Skull Crushers

Finish With: do all three of these seated so that you can focus on proper form and keep your low back out of play
1 min of Shoulder Press
1 min DB Bicep Curls
1 min Over Head Tricep Ext.

Ruthie’s Healthy Recipe…

Pear, Thyme, and Ricotta Pizza with Lemon Drizzle is a beautiful combination of flavors that will absolutely melt in your mouth!

I made a batch of Homemade Ricotta Cheese last week and this pizza is one of the many delicious recipes I made with it! Have you made it before? It’s so simple to do at home- and tastes like a dream! Check out the recipe, then make and enjoy this pizza too!


If you're looking for a reason to host a pizza party, here are two! These delicious personal pies are packed with protein, fiber and addictive, cheesy goodness. One is a classic cheese version, the other is a saucy, BBQ chicken spin. Nothing beats a homemade pie … and these are sure to steal a pizza your heart.

Personal BBQ Chicken Pizza

I love BBQ chicken and I love pizza, so combining the two was a total no-brainer. It's smoky, meaty, saucy and SO darn delish. I also add thinly sliced red onion (which boasts quercetin, a powerful antioxidant with anti-inflammatory effects) for an extra layer of flavor and nutrition. And if you're a heat lover, add a drizzle of hot sauce before digging in.

Get the recipe here.

Joy Bauer's Personal Cheese Pizza

Joy Bauer's Personal Cheese Pizza

Craving a classic slice? Instead of dialing up delivery, here's a tasty — and incredibly simple — homemade version. This pie is laid-back and cheesy-going‚ and it's the perfect base for any and all toppings of your choosing. When I make mine, I add whatever veggies are in season, on sale or have been lingering in my fridge. However, if your preference is minimalist chic, top yours with an herby kiss of fresh, vibrant basil. Talk about pizza with pizzazz!

For more tasty recipes, check out Joy's cookbook Joy Bauer's Superfood! and follow her on Instagram, Facebook, and Twitter.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.


Gluten-Free Ricotta-Onion Pizza

The traditional Christmas meal varies from family to family. Some gather around the table for variations of spaghetti, while others eat ham, but what is there for those families who want to stray away from the conventional meal? Surprise your family with an unexpected meal and put your own spin on traditional Christmas recipes by whipping up a guilt-free pizza your kids are guaranteed to enjoy. It’s flavorful, healthy, and after you get your hands on it – made with 100% TLC.

Typically, pizza is a big no-no on the “what to eat” list for people with a gluten intolerance because of its flour dough and other gluten-filled ingredients. But when you make your own (and stock up on gluten-free pizza dough), alas Christmas – or any other time you get a craving – becomes the day you can enjoy this merry indulgence.

This ricotta onion pizza presents a surprising burst of sweet and salty flavors. Thanks to ingredients like pear, arugula and Barlean’s ground flax seeds, this pizza kicks it up a notch past the normal cheese and marinara sauce. Likewise, topping your pie with ricotta cheese puts a creamy spin on the traditional mozzarella. This white, soft cheese also contributes to the complimenting flavors of the pizza, since it, too, adds a rich element of sweetness. Drizzle this pizza with some extra-virgin olive oil and you are set.

Aside from the delicious flavors, there are also many health benefits that come with the ingredients of this ricotta onion pizza (just don’t tell the kids!). Take for example flax seeds, which are packed with vitamins, omega-3 fatty acids and antioxidants. Ricotta provides an excellent source of calcium, and arugula has high levels of vitamin K. Pears are a good source of vitamin C and are an excellent source of fiber. Now you can rest assured that you’ll be giving your family and your body its necessary nutrition this Christmas. What a present!


Pizza rossa alla Romana

Prep and proof 2 hr 40 min
Cook 15 min
Makes 2

500g 0 flour
4g dried yeast or 12g fresh
Salt
1 tbsp extra-virgin olive oil
Hard wheat semolina flour
, for rolling out
1 x 400g tin whole peeled plum tomatoes
2 tbsp olive oil, plus extra to finish

Put the flour in a bowl and measure 360ml water into a jug. If you are using fresh yeast, dissolve it in 25ml of the measured water. Add the dissolved fresh yeast plus 300ml water – or 4g driad yeast plus 325ml water – to the flour. Using your fingers like a bread hook – that is, pointed and clenched together – stir for two minutes, then add 12g salt and the remaining water, and stir again for a minute.

Wash your hands. Add the olive oil to the dough and stir again, which will help create a soft, slightly sticky, putty-like dough that can be brought into a ball. Scoop out the dough, wash the bowl, rub the insides with oil and return the dough to the bowl. Cover with a cloth and leave to sit in warm spot for two hours, during which time it should almost double in size.

Oil your hands and scoop the dough on to a lightly oiled work surface. Cut it in half and, working delicately, lift up the edges of both halves so they look like neat little bags. Lift on to a board dusted with semolina floor, cover with cloth and set aside for another 30 minutes.

While the dough is rising, use your hands to crush the tomatoes, then add two tablespoons of olive oil and some salt, and stir. Taste and, if it seems too acidic, add a little sugar.

Heat the oven to its highest setting, 240C (220C fan)/475F/gas 9. Working on a board dusted with semolina flour, extend one piece of dough with your fingers until it is the size of a big plate. Lift it on to a 32 x32cm baking tray, then use your fingertips to extend it to fill the whole tray. Dimple the dough gently all over with a spoon, then, using your fingertips, smear half the tomato sauce right to the edges, dimple again and zig-zag with oil.

Bake on the floor of the oven or on a baking stone, or as low in the oven as possible, for 12-15 minutes, until the the base is firm, the edges golden and the top blistered and ever so slightly singed. Pull the pizza from the oven, zig-zag with more oil and serve in slices. Repeat with second piece of dough.


For the hazelnut sponge: Heat an oven to 350°F and arrange a rack in the middle. Coat a 7-inch cake pan with butter, line with a circle of parchment paper, top with more butter, dust with flour then tap out any excess flour. Combine 2/3 cup of the sugar and all eggs in the bowl of a stand mixer fitted with a whisk attachment and beat until the mixture becomes very pale and fluffy and triples in size, about 5 minutes. Fold in the hazelnut meal, flour, and butter until just incorporated.

Pour the mixture the prepared cake pan and bake until browned and springy on top, about 20 to 25 minutes . Remove from the oven and let cool completely.

Hazelnut sponge can be made 2 days in advance. Store at room temperature, unsliced and wrapped in plastic.

For the filling: Meanwhile, drizzle a few spoonfuls of olive oil in a small frying pan and warm over medium heat. Add the diced pear, 1/3 cup of the sugar, vanilla, lemon juice, and liqueur, if using. Stir occasionally until the pears begin to cook and release liquid and soften, about 5 minutes. Stir in the cornstarch and continue cooking for another 2 minutes. Remove from heat, transfer to a bowl, and cool completely.

Whip the ricotta and remaining 1 cup of the granulated sugar together until very smooth and creamy. Fold in the whipped cream and then the cooled pears, along with some of their syrup. Save a couple of tablespoons of syrup to drizzle on the top and bottom layers of cake.

To assemble: Line the same cake pan you used to bake the cake with parchment paper (or use a 7-inch springform pan if you have it). Slice the hazelnut sponge horizontally so you have two discs. (Be gentle: It is a bit of crumbly cake). Place the bottom half in the cake pan, cut side up. Drizzle 1 to 2 tablespoons of pear syrup evenly over the cake then spoon over the ricotta mixture and smooth over with a spatula. Drizzle the rest of the reserved pear syrup over the cut side of the top layer of sponge and carefully place it on top of the ricotta filling, cut side down.

You can chill the cake for several hours in the fridge but I prefer to freeze it so that it's almost like an ice cream cake. R emove the cake from the pan, dust with powdered sugar, then cut carefully into slices with a sharp knife and serve.

Footnotes

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Aida Mollenkamp

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.


5 Desi-Style Pizza Recipes That Will Blow Your Mind

Highlights

Remember the first time you experimented with the toppings of your home-made pizza? You felt nothing short of Michelin-star chef, did you? The first time you threw in extra mushrooms because you were out of bellpeppers, or added different kind of cheese on to the base because plain mozzarella didn't seem quite enough. If there's anything we have learnt from making pizzas at home is that there are endless ways in which you can reimagine and reinvent your pizza. And while you are at it, how about giving it a desi, fusion twist? Yes, you heard us. In this list, we have compiled some of our most off-beat but drool-worthy recipes for you. From base to toppings, there are a whole lot of ways in which you can modify your pizza with ingredients lying just around you.

5 Desi-Style Pizza Recipes That Will Blow Your Mind:

1. Naan Veggie Pizza

Ditch the pizza base for our very own naan and watch the magic unfold, Naan, an Indian leavened bread, serves as a great base for home-made pizza. Throw in some cheese, veggies, sauce of your choice and you are good to go. Click here for recipe.

Ditch the pizza base for our very own naan

2. Kebab And Paneer Pizza

Italian pizza got a Mughlai twist. This loaded pizza comes with goodness of smoky hot seekh kebabs, and cubed paneer, onions, cheese and a whole lot of spices and herbs. Slurping already? Click here for recipe.

3. Uttapam Pizza

If there is one dish that could pass of as an 'Indian pizza' it has to be our dear uttappam. Even though it is made on pan and is much crispier, both the delicacies have some strikingly similar features. This uttapam pizza comes with goodness of carrots and tomatoes. Here's the recipe of the South Indian recipe with a twist.

This uttapam pizza comes with goodness of carrots and tomatoes

4. Kuttu Atta Pizza

Wait, what?! Our humble kuttu ka atta (or buckwheat flour) could be used to make a pizza base too? Turns out it can, give your pizza a healthy, fibre-rich upgrade with this recipe that also comprises your other 'pizza essentials' like mozzarella, sauce and cottage cheese. Click here for recipe.

5. Jalebi-Rabri Pizza

In a mood to experiment, then you would love this 'sweet surprise'. Thin, crisp pizza base topped with crispier jalebis and silky rabri. We best, you won't be able to stop at one slice. Here's the recipe.

Try these pizza recipes and let us know how you liked it in the comments below.

(This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)

About Sushmita Sengupta Sharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.


Watch the video: Making Authentic Pizza At Home 2 Ways (October 2021).