Pizza With Basil, L’Héritage and Ricotta
Ingredients
- 1 pizza crust dough (250 g or 1 cup), store-bought
- 250 ml (1 cup) basil pesto, store-bought or homemade
- 60 ml (1/4 cup) pine nuts, grilled
- 1 leek, thinly sliced
- 125 ml (1/2 cup) artichoke hearts, quartered
- 200 g (7 oz) L'Héritage, grated
- 150 g (5 oz) Ricotta, crumbled
- Fresh basil
- Salt and freshly ground pepper
Preparation
Spread out the pizza dough over a baking sheet. Brush with basil pesto. Sprinkle pine nuts, pieces of leek and artichoke hearts over top.
Add the L'Héritage and Ricotta. Top with fresh basil. Add salt and pepper to taste.
Bake in a preheated oven at 400°F (200°C) for 10 to 12 minutes, or until the cheese is golden.
Portions 6
Preparation time
20 minutes
Cooking time
15 minutes
Accompaniments
These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.
© Société des alcools du Québec, Montréal, 2007, 2012