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Roasted Tomato and Ricotta Pizza

Roasted Tomato and Ricotta Pizza
Print Recipe
This is a great recipe for the grill, but it can also be done in the oven.
Servings
2
Servings
2
Roasted Tomato and Ricotta Pizza
Print Recipe
This is a great recipe for the grill, but it can also be done in the oven.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Slice the tomatoes in half. Toss on a foil lined sheet pan with olive oil, salt, and pepper. Roast at 425 for 10 minutes.
  2. Combine the ricotta, pesto, half & half, and Romano cheese. Set aside.
  3. Heat the grill . Place the nan bread on the grill to toast one side (2 - 3 minutes). remove from the grill.
  4. Spread the toasted side of the bread with the ricotta mixture and top each bread with the tomatoes. Divide the Italian blend and feta cheeses evenly between the two breads.
  5. Grill covered for 7 - 10 minutes until the cheese begins to melt and the bread is golden brown.
  6. Remove from grill. Drizzle with a little olive oil and sprinkle with the shredded basil. Serve.
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Mediterranean Farro Bowl

Mediterranean Farro Bowl
Print Recipe
Servings
2
Servings
2
Mediterranean Farro Bowl
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Rinse farro and drain. In a medium pan, combine the farro with 1-1/2 cups stock and bring to a boil. Reduce the heat and cook until the liquid is absorbed and the farro is as tender as you like. This will take 20 - 30 minutes. While the farro cooks, prepare the vegetables.
  2. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Add the onions and cook for 2 minutes. Add the squashes and the garlic and cook another 2-3 minutes until everything begins to soften and become fragrant.
  3. Add the garbanzos and continue to cook until the beans are beginning to brown. This should take around 5-7 minutes. Make sure you stir often so that they brown evenly.
  4. Add a little of the reserved stock to keep things moving. Add the olives, peppers, and artichokes to the skillet, tossing to combine. Continue to cook for another 4-5 minutes, adding more stock if necessary.
  5. Add the lemon juice, herb blend, and rosemary to the skillet and toss one more time and heat another coupe of minutes.
  6. Divide the farro between 2 bowls creating a little well in the middle. Top each bowl with half of the vegetable mixture. Sprinkle 1 ounce of the feta on each bowl and serve.
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