Homemade Ricotta Pizza

I hope this blows everyone else’s mind as much as it blew mine:

You can make your own ricotta cheese. And it’s really, really ridiculously easy.

Four ingredients. 30 minutes. Warm, creamy, freshly made ricotta ready to be put onto a spoon and into your belly. UUUUUHHHHH HUUUUUUHHH.

If you’re anything like me, this is a real game-changer. Ricotta is the boooomb and knowing that it can easily be made at home is the best news I’ve gotten all week (thanks Katy!). I used this homemade ricotta recipe from the Barefoot Contessa (I didn’t have white wine vinegar so I subbed regular distilled white vinegar).

Though I could have very easily eaten the entire batch of ricotta straight out of the bowl, I decided to make some homemade pizza with it instead, totes gourmet. Though this isn’t technically a recipe, I topped my dough with the ricotta and a little bit of fresh mozzarella and basil and baked it at 450 degrees for about 20 minutes.

Then I threw on some fresh arugula and cherry tomatoes and a drizzle of balsamic glaze. I love fresh tomatoes on my pizza so much more because they don’t get all mushy in the oven and personally I think they taste better, but you could easily bake the tomatoes into the dough with the ricotta.

This is what’s up. Make your own ricotta cheese, AND DO IT NOOOOOOOWWWWW.

PS: Since this is 100% homemade it’s also 100% healthy. #lawsIwouldmakeifIwasincharge