White Tomato Herb Pizza
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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
- 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 2 tbsp. olive oil
- 1/4 cup grated Parmesan cheese
- 2/3 cup ricotta cheese
- 2 medium plum tomatoes , sliced
- 2 tbsp. chopped fresh basil leaves
- Heat the oven to 375 degrees 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.
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