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
  • total: 15 minutes
  • Serves: 2

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • 2/3 cup ricotta cheese
  • 2 medium plum tomato, sliced
  • 2 tablespoons chopped fresh basil leaves

Directions

  1. Heat the oven to 375°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.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

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

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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