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Ricotta Herb Brunch Pizza

A thick slice of Ricotta Herb Brunch Pizza showing a creamy white ricotta filling topped generously with fresh green herbs on a white plate.
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A simple recipe for a savory brunch pizza featuring a creamy ricotta base seasoned with fresh herbs.

Ingredients

Scale
  • 1 pound pizza dough (store-bought or homemade)
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg yolk
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup shredded mozzarella cheese
  • 2 large eggs (optional, for topping)
  • 2 ounces prosciutto or smoked salmon (optional)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius). If using a pizza stone, place it in the oven while preheating.
  2. Prepare the ricotta spread: In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg yolk, chives, parsley, dill, salt, and pepper. Mix until smooth and well combined.
  3. Stretch or roll out the pizza dough to your desired thickness, about a 12-inch circle, on a lightly floured surface or parchment paper.
  4. Brush the edges of the dough lightly with olive oil.
  5. Spread the seasoned ricotta mixture evenly over the dough, leaving a 1-inch border for the crust.
  6. Sprinkle the mozzarella cheese over the ricotta layer.
  7. If using whole eggs, gently crack the two eggs directly onto the pizza, spacing them apart.
  8. Bake for 10 to 14 minutes, or until the crust is golden brown and the cheese is melted. If using whole eggs, bake until the whites are set but the yolks are still slightly runny.
  9. Remove the pizza from the oven. If using prosciutto or smoked salmon, arrange it over the hot pizza now.
  10. Sprinkle with flaky sea salt before slicing and serving immediately.

Notes

  • For a crispier crust, bake the dough plain for 5 minutes before adding the ricotta topping.
  • If you prefer not to use whole eggs, you can scramble them separately and scatter them over the pizza during the last 3 minutes of baking.
  • Use fresh, high-quality ricotta for the best flavor and texture.

Nutrition

Find it online: https://recipesfleet.com/ricotta-herb-brunch-pizza-recipe-2/