Pizza with salsa verde sauce, sun-dried tomatoes and ricotta
5 servings
30 minutes
This pizza is a true gastronomic masterpiece that combines the brightness of Italian cuisine with refreshing notes of green salsa verde sauce. The recipe's origins trace back to the traditions of the Mediterranean coast, where fresh herbs, nuts, and olive oil create rich flavor compositions. Sun-dried tomatoes add a tangy sweetness, while delicate ricotta contributes creamy softness that balances the brightness of the spices. Each slice of pizza is a play of textures: crispy dough, juicy tomatoes, velvety cheese, and aromatic greens. Salsa verde, with its rich herbal tones, makes the dish not only tasty but also refreshing, perfectly complementing warm cheese and roasted tomatoes. This pizza is ideal for dinner with friends or a cozy evening with a glass of white wine that highlights its complex yet harmonious flavors.
1
Roll out the dough and place it on a greased baking sheet with olive oil.
- Pizza dough: 250 g
- Extra virgin olive oil: 250 ml
2
Preheat the oven to 200 degrees.
3
To prepare salsa verde sauce, mix chopped garlic, capers, gherkins, thinly sliced green chili (seedless), a handful of mint and a handful of basil (leaving the same amount), red wine vinegar, nuts (setting aside a handful for later), mustard, and half a cup of olive oil, and blend until thick paste. Spread the dough with 2-3 tablespoons of the sauce.
- Garlic: 2 cloves
- Capers: 3 tablespoons
- Gherkins: 4 pieces
- Green chili pepper: 1 piece
- Fresh mint: 1 bunch
- Green basil: 1 bunch
- Red wine vinegar: 2 ml
- Pine nuts: 40 g
- Dijon mustard: 1 tablespoon
- Extra virgin olive oil: 250 ml
- Pizza dough: 250 g
4
Place the ricotta and tomatoes on top of the sauce, sprinkle with chili flakes. Bake in the oven for 15-20 minutes until the dough is ready.
- Ricotta cheese: 3 tablespoons
- Sun-dried tomatoes: 280 g
- Chili pepper flakes: pinch
5
While the pizza is baking, mix the remaining butter (or part of it) with the sauce until it reaches a more liquid but not watery consistency.
- Extra virgin olive oil: 250 ml
6
When the pizza is ready, sprinkle with fresh mint, basil, pine nuts, salt, and black pepper. Drizzle with sauce and serve immediately.
- Fresh mint: 1 bunch
- Green basil: 1 bunch
- Pine nuts: 40 g
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 250 ml