pizza pizza!

My best friends sister introduced me to cornmeal pizza crusts and now I've been obsessed with making pizzas this past week! They are called Vicolo Cornmeal Pizza Crust and you can buy them at Jimbos. I topped the pizza off with some mozzarella, ricotta, feta cheese, chives and spinach.

And with the left over ricotta cheese I decided to make some Italian Ricotta Cookies, Here's the recipe...

Italian Ricotta Cookies

Ingredients

• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 8 ounces ricotta cheese
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

• 2 tablespoons butter, softened
• 2 cups confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1 1/2 tablespoons milk

 Directions

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture.

 

• Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.