Sometimes recipe inspiration comes on a walk home from the grocery store.
Not someone who usually buys premade things, I'd seen these cornmeal gluten free pizza crusts at the farmers market earlier in the day. The vendor selling these is situated next to one of three Blue Bottle coffee outposts, so its easy to check these crusts out while waiting. Seeing them for a second time at the grocery store made me immediately think "savory" with tomatoes and basil appearing everywhere. Bellwether's ricotta cheese went into my basket thinking the evening's dinner would be a vegetarian pizza.
On the walk home, I remembered the morning's Dirty Girl Farm strawberries, three day old mint, and thought "dessert"!
There really isn't a recipe, more like assembling and then a quick bake in the oven.
I cut a quarter of a cornmeal crust and spread some ricotta on it. Use more or less depending on how much you want. I could have used a little more. Thinly slice enough strawberries to cover the cheese, then crack some black pepper over the fruit. Slide onto a sheet pan and put into a preheated 425 degree oven (says so on the crust's package) and wait for 10-12 minutes. When the crust is golden brown and the berries are juicy, sprinkle some torn mint leaves.
I ate this before eating dinner.