Homemade Ricotta, Tart Cherry and Italian Sausage Pizza
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Cook time: 
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Serves: 8 slices
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • ¾ cup dried tart cherries
  • ½ cup red wine
  • 1 whole-wheat pizza crust
  • 1 cup grated mozzarella cheese
  • ¼ pound turkey italian sausage, cooked
  • ⅛ cup chopped pistachios
  • 2 cups arugula
  • 1 teaspoon olive oil
  1. Preheat oven to 550 degrees. Place a pizza stone in the oven while it preheats. (If you have time, let the stone heat for at least 20 minutes.)
  2. Line a fine-mesh sieve with paper towels.
  3. Combine milk and cream in a medium heavy-bottomed pot. Bring to a simmer. Add in vinegar and salt, turn the heat down to low. Using a wooden spoon, stir mixture constantly until the curds begin to separate. Once they are completely separated, carefully drain the mixture into the sieve lines with paper towel. Let sit until completely drained, about 20 minutes.
  4. Transfer ricotta to a mini food processor, process until smooth and whipped, about 30 seconds to one minute. Season with salt and pepper. Set aside.
  5. While the ricotta drains, add cherries and red wine to a small non-stick skillet. Bring to a boil and then reduce to a simmer until the red wine has reduced into a syrup-like consistency, about 3-4 minutes. Set aside.
  6. Roll dough into a circle. Spread with whipped ricotta. Sprinkle with mozzarella cheese. Top with red wine cherries, italian sausage and pistachios. Bake until crust is golden brown and cheese is melted, about 10 minutes.
  7. Remove from oven and sprinkle with arugula. Drizzle with olive oil and sprinkle with salt and pepper.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/homemade-ricotta-tart-cherry-italian-sausage-pizza/