I've tried Ricotta once or twice on my Jalapeno/Pepperoni NY style pizza, but it's just never really done much for me. There's a hot honey drizzle on it, but I always just found it a lil bland and grainy. Full disclosure, I give it a mix up but I don't blend it or whip it like crazy.
Am I missing something here? I thought about whipping it up with an egg yolk and a bit of salt or something. But as it stands, I don't think the Ricotta even has enough of a flavour to bother with the extra effort.
I know it's all pretty subjective and I'm fine with calling it a day and saying Ricotta just isn't my favourite topping, but I just wanna make sure there isn't something I'm not doing that I should be doing before I make that call.
by Shanbo88
7 Comments
You need to whip it with an immersion blender seasoned with S and P and a few drops of xvoo.
100% yes
Gaht dayummmm
Use cream cheese instead. Jalapeno and cream cheese with pepperoni is my favorite pizza.
Properly pronounced REE-goat-Ah.
None of this REE-cot-Ah business.
We put some Italian seasoning blend in our Ricotta, it kind of takes away the blandness.
Ricotta is great (and your pizza looks phenomenal) but you could improve your application of it by using a piping bag. That way you get the little star shaped ricotta dollops that not only look nice but are easier to control and place!
The stuff you get at the store premade is bland compared to legit Italian ricottas