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Ricotta Pizza with Fresh and Roasted Tomatoes

Martha Stewart
  • 35 minutes
  • Serves 6

INGREDIENTS

2 pints

Cherry or grape tomatoes

2 tbsp

Oregano, fresh leaves

1

Tomato, large

1

Egg, large

1 lb

Pizza dough

1

Salt and pepper

4 tbsp

Olive oil

1 cup

Parmesan, grated

1 cup

Whole-milk ricotta