14 Ingredients
  • 1 cup warm water (about 110 degrees F)
  • 3 tablespoons extra-virgin olive oil, plus additional as needed
  • 2 teaspoons sugar (1/4 ounce)
  • 2 1/4 teaspoons active dry yeast (1/4 ounce package)
  • 2 1/2 cups all-purpose flour, plus additional for kneading (11 3/8 ounces)
  • 1/2 cup white or yellow cornmeal, plus additional for forming (2 3/8 ounces)
  • 1 1/2 teaspoons kosher salt (1/8 ounce)
  • 4 medium ripe yellow or red tomatoes (about 2 pounds)
  • 3 cloves garlic
  • 2 tablespoon extra-virgin olive oil, plus more for brushing
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 2 cups fresh ricotta cheese, at room temperature
  • 5 to 6 sprigs fresh basil, oregano or parsley or a mix, leaves stripped and torn
Nutrition
1556
78% daily value
2 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

107% 69

Saturated

129% 26

Trans

- 0

Monounsaturated

- 34

Polyunsaturated

- 6

Carbs

61% 182

Carbs (net)

- 170

Fiber

50% 13

Sugars

- 16

Sugars, added

- 4

Protein

106% 53

Cholesterol

42% 126

Sodium

104% 2486

Calcium

62% 618

Magnesium

31% 132

Potassium

33% 1571

Iron

66% 12

Zinc

49% 5

Phosphorus

105% 736

Vitamin A

54% 490

Vitamin C

66% 59

Thiamin (B1)

170% 2

Riboflavin (B2)

126% 2

Niacin (B3)

97% 15

Vitamin B6

54% 1

Folate equivalent (total)

190% 761

Folate (food)

- 236

Folic acid

- 309

Vitamin B12

35% 1

Vitamin D

165% 25

Vitamin E

52% 8

Vitamin K

70% 84

Sugar alcohols

- 0

Water

- 718
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