Tomato Herb White Pizza
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.
- Thaw: 40 minutes
- Prep: 15 minutes
- Bake: 20 minutes
- Serves: 2
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipThe 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.
Bottom Crust
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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2 tbsp. olive oil
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1/4 cup grated Parmesan cheese
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2/3 cup ricotta cheese
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2 medium plum tomatoes, sliced
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2 tbsp. chopped fresh basil leaves
Directions
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Heat the oven to 375°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
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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.
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Stir 2 tablespoons Parmesan cheese and ricotta cheese in a small bowl.
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Top each pastry rectangle with half the ricotta cheese mixture, half the tomato, half the basil and half the remaining Parmesan cheese.
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Bake for 20 minutes or until the crust is golden.
Comments
Submitted by:
Judy B.
Date: 2/15/2006
"This is easy and very good on a cold day."