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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Starting with refrigerated pizza dough keeps the prep for this recipe brief. Pair a widge of delicious ricotta tart with a cup of soup for a light dinner. Ingredients:
1 (11-ounce) can refrigerated pizza crust dough |
cooking spray |
2 cups thinly sliced green onions |
1 1/3 cups part-skim ricotta cheese |
1/2 cup thinly sliced fresh chives |
2 tablespoons minced fresh dill |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 large eggs, lightly beaten |
1 large egg white, lightly beaten |
2 tablespoons finely grated fresh parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 375°.
2. Unroll dough, and press into bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray.
3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add thinly sliced green onions to pan; cook 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced fresh chives, minced fresh dill, salt, freshly ground black pepper, eggs, and egg white. Pour onion mixture into prepared crust; sprinkle mixture with Parmigiano-Reggiano. Bake at 375° for 35 minutes or until center is set. Let stand 5 minutes. Cut into 6 wedges.
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