White Pizzas

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
  • total: 30 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed according to package directions
  • 1 tablespoon olive oil
  • 1 1/2 cup small broccoli florets
  • 1/4 teaspoon garlic powder or 1 clove garlic, minced
  • 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.

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.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes