French Bread Pizzas With Ricotta, Roasted Tomatoes, and Pesto

Ingredients for French Bread Pizzas With Ricotta, Roasted Tomatoes, and Pesto

• 850ml cherry tomatoes, halved (about 725ml )

• 1 tablespoon plus 2 teaspoons olive oil, divided

• 1/4 teaspoons kosher salt, plus more to taste

• 1/4 teaspoons freshly ground black pepper, plus more to taste

• 1 (12–14") soft loaf French or Italian bread, split in half lengthwise

• 1 garlic clove, smashed

• 120ml fresh ricotta (about 140g )

• 110g coarsely grated Parmesan (about 90g )

• 2 tablespoons fresh store-bought or homemade basil pesto

Position rack in top third of oven and preheat to 218°C. Toss tomatoes, 1 tablespoon oil, 1/4 teaspoons salt, and 1/4 teaspoons pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.

Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.

Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.

Whisk pesto and remaining 2 teaspoons oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.