The ricotta stuffed French toast was more of an afterthought; the real purpose for having ricotta in the house was to make this basil ricotta pie. Yes, there is still plenty of basil on the plant, and in fact the recent rain seems to have fueled more growth. This is a super easy weeknight recipe, and makes a great dinner paired with a nice big salad. You’ll still have time to go out and catch the sunset.
However, the leftover pieces weren’t nearly as good, even when reheated in the toaster oven. I am not sure why, but the basil flavor seemed to lose it’s punch and the dough got a little tough. I’ll keep this in my recipe files for when company comes.
12 oz. pizza dough (such as from Trader Joe’s)
2 jumbo eggs, or 3 medium eggs, beaten
1 1/4 c. reduced fat ricotta
1 bunch scallions, sliced
1/3 c. chopped basil
2 T freshly grated Parmesan cheese
Allow dough to rest on the counter for 30 minutes. Roll dough into a circle, and place into a 9″ springform pan coated with cooking spray.
In a bowl, mix eggs, ricotta, scallions, and basil, and add a dash of salt and pepper. Spread ricotta mixture on dough, and then sprinkle with Parmesan cheese. Bake at 375F for 30-40 minutes, until the top begins to brown.
-Adapted from Cooking Light