White Tomato Herb Pizza
Recipe from
Pepperidge Farm Puff Pastry
No tomato sauce here...this mouthwatering pizza has a puff pastry crust topped with sliced tomatoes, basil and 2 cheeses. It's perfect as an appetizer or as a light main course.
Servings:
2
Prep Time:
55 mins
Total Time:
1 hr 15 mins
Ingredients
-
1/2of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawedsee savings
-
2 tbsp.olive oilsee savings
-
1/4 cupgrated Parmesan cheesesee savings
-
2/3 cupricotta cheesesee savings
-
2medium plum tomatoes , slicedsee savings
-
2 tbsp.chopped fresh basil leavessee savings
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Directions
1.
Heat the oven to 375 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
2.
Unfold the pastry on a lightly floured surface. Roll into a 9 x 13-inch rectangle. Cut the rectangle into 2 (4 1/2 x 12-inch) rectangles. Roll in the edges to form a rim. Place the pastry rectangles on the baking sheet. Drizzle each with 1 tablespoon olive oil.
3.
Stir 2 tablespoons Parmesan cheese and ricotta cheese in a small bowl.
4.
Top each pastry rectangle with half the ricotta cheese mixture, half the tomato, half the basil and half the remaining Parmesan cheese.
5.
Bake for 20 minutes or until the crust is golden.
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