Tomato Herb White Pizza
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.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
2 tablespoons olive oil
0.25 cup grated Parmesan cheese
0.666 cup ricotta cheese
2 medium plum tomato, sliced
2 tablespoons chopped fresh basil leaves
2 tablespoons olive oil
0.25 cup grated Parmesan cheese
0.666 cup ricotta cheese
2 medium plum tomato, sliced
2 tablespoons chopped fresh basil leaves
Instructions
Heat the oven to 375°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
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.
Stir 2 tablespoons Parmesan cheese and ricotta cheese in a small bowl.
Top each pastry rectangle with half the ricotta cheese mixture, half the tomato, half the basil and half the remaining Parmesan cheese.
Bake for 20 minutes or until the crust is golden.
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.
Stir 2 tablespoons Parmesan cheese and ricotta cheese in a small bowl.
Top each pastry rectangle with half the ricotta cheese mixture, half the tomato, half the basil and half the remaining Parmesan cheese.
Bake for 20 minutes or until the crust is golden.
Tomato Herb White Pizza
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.
Directions
Print
Heat the oven to 375°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
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.
Stir 2 tablespoons Parmesan cheese and ricotta cheese in a small bowl.
Top each pastry rectangle with half the ricotta cheese mixture, half the tomato, half the basil and half the remaining Parmesan cheese.
Bake for 20 minutes or until the crust is golden.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
2 tablespoons olive oil
0.25 cup grated Parmesan cheese
0.666 cup ricotta cheese
2 medium plum tomato, sliced
2 tablespoons chopped fresh basil leaves
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