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Pizza With Basil, L’Héritage and Ricotta From Here

Pizza With Basil, L’Héritage and Ricotta From Here

6 portions


  • 1 pizza crust dough (250 g or 1 cup), store-bought
  • 250 ml (1 cup) basil pesto
  • 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 cheese, grated
  • 150 g (5½ oz) Ricotta from here, crumbled
  • Fresh basil
  • Salt and freshly ground pepper


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  • Preheated oven at 200°C (400°F).
  • Spread out the pizza dough over a baking sheet.
  • Brush with pesto.
  • Sprinkle pine nuts, pieces of leek and artichoke hearts over top.
  • Add the cheeses.
  • Top with fresh basil. Add salt and pepper to taste.
  • Bake in oven for 10 to 12 minutes, or until the cheese is golden.

You can use this cheese for this recipe


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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