In my case, I have this artisan bread dough and the ricotta I made on Saturday. I could just make several loaves of bread. We like bread here at my house, and the loaf only makes 4 or 5 slices. The ricotta cheese is really really fantastic by itself, or with some fruit. But I also like ricotta in lasagna, and I've heard that the artisan bread dough makes fabulous pizza crust. Also, you should know that I have a half jar of spaghetti sauce in my fridge right now, as well as a block of mozarella. Almost the makings of pizza (no pepperoni) or lasagna (no noodles in the pantry). Which is where my brain took off. Why not combine the best of both?!
Now, one thing I didn't have on hand was Italian sausage. I did, however, have some meatballs in my freezer, ready for use, and I thought, "Perhaps these will work!"
So here's the directions for my concoction:
Turn your oven on to 450* F. Take out a lump of the artisan dough in the fridge. Follow regular directions for shaping. Let rise for 20 min or so on the pan you plan to bake on. Or follow the directions for whatever pizza dough you're using.
Defrost your meatballs and cut them in half, or if you would prefer Italian sausage, go ahead and fry it up.
Mix about a cup of ricotta cheese with 2 eggs, or 1 egg and 1 egg white (because I had an eggwhite leftover), plus several tablespoons of dried or fresh parsley and several tablespoons of parmesan cheese. And maybe some minced garlic and oregano or basil. And a few dashes of salt.
|ricotta cheese mixture|
Spread some spaghetti sauce over the dough. Or use whatever pizza sauce you like. Top the sauce with your meatballs, or cooked sausage. Take a spoon and dollop the ricotta cheese in big piles on top of the meat. Use the back of the spoon to spread it out over the top. Sprinkle the grated mozzarella evenly over the top of everything. Pop it in the oven for 20 minutes or so.
|sauce and meatballs|
|dollops of ricotta on top|
|shredded mozzarella over all|
What are you creating today?