Savory Cheesecake Pizza
This dish has its roots in ricotta-topped pizzas. Serve it in small slices with a side of mixed greens or pear slices for a small plate or appetizer course.
Makes two 12-inch pizzas
INGREDIENTS
- 1 recipe No-Yeast Crust dough
- 1 tablespoon olive oil
- ½ cup Pesto Sauce
- 2 pounds cream cheese
- 6 ounces goat cheese
- ½ cup sour cream
- 6 eggs
- 1 cup shredded mozzarella cheese
- Black pepper to taste
Divide dough into two portions and roll into 12-inch circles. Oil two 12″ tart pans and press dough into the pans and up the sides. Put nonstick foil over center of crust and fill with dried beans or pie weights. Bake at 350° for 10 minutes. Remove from oven, remove foil, and let crusts cool slightly.
Brush insides of tart shells with Pesto Sauce.
In a large bowl, combine cream cheese, goat cheese, and sour cream. Beat with an electric mixer on medium speed until creamy. Add eggs one at a time, beating each until completely incorporated.
Pour cheesecake batter into tart pans and sprinkle shredded mozzarella over each. Grind black pepper to taste over each tart.
Bake pies for 30 minutes at 350° or until center is set. Serve at room temperature.
