Our cheeses logo
Close

Parmed’Or, olive and basil pizza


4 portions

Ingredients

  • 4 pitas
  • 250 ml (1 cup) Ricotta from here cheese, drained
  • 2 cloves garlic, chopped
  • Freshly ground pepper
  • 170 g (6 oz.) Parmed’Or cheese, grated or shaved
  • 160 ml (⅔ cup) green or black olives, pitted
  • 125 ml (½ cup) fresh basil leaves
  • Spicy olive oil or a few drops of spicy chili sauce (sriracha), to taste

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Preheat oven to 260°C (500°F). Place the pitas on a baking sheet lined with parchment paper.
  • In a bowl, combine the drained ricotta with the garlic and season with pepper. Spread on the pitas. Sprinkle with the cheese, top with olives and bake for 6 to 8 minutes or until the cheese is golden.
  • Serve topped with basil and spicy olive oil or sriracha sauce.
  • Storage
  • Cooked pizza will keep in the refrigerator for 4 to 5 days.

Suggestion

Storage

  • Cooked pizza will keep in the refrigerator for 4 to 5 days.

You can use these cheeses for this recipe

Accompaniments

Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines