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Pizza night gets even tastier when puff pastry pizza crusts are topped with sautéed broccoli, garlic and lots of cheese.

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Bake: 15 minutes
  • Serves: 6
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3 5

Recipe

Ingredients

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed according to package directions

  • 1 tbsp. olive oil

  • 1 1/2 cups small broccoli florets

  • 1/4 tsp. garlic powder

  • 1 cup ricotta cheese

  • 1/4 cup grated Parmesan cheese

  • 1 egg

  • 1 cup shredded mozzarella cheese (about 4 ounces)

Directions

  1. Heat the oven to 400°F.

  2. Roll the pastry shells into 7-inch circles on a lightly floured surface. Place the pastries onto 2 large baking sheets. Prick the pastries thoroughly with a fork. Bake for 10 minutes.

  3. Heat the oil in a 10-inch skillet over medium heat. Add the broccoli and garlic powder and cook until the broccoli is tender-crisp.

  4. Stir the ricotta cheese, Parmesan cheese and egg in a medium bowl. Spread the mixture over the pastries to within 1/2-inch of the edges. Top with the broccoli mixture and sprinkle with the mozzarella cheese. Bake for 5 minutes or until the cheese melts.

  5. Flavor Variation: For a flavor boost, sprinkle the pizzas with crushed red pepper, oregano or additional Parmesan cheese, if desired.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

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Submitted by:
Patricia H.
Date: 3/17/2006

5 star rating

"This was very good and everyone liked it."

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