Easy and savory. A real crowd pleaser. Makes two small pizzas or use full sheet for a large pizza.
No meat in this makes this one vegetarian friendly. Options include adding a little chopped onion, minced garlic and or oregano. Hint - scissors work well to chop basil leaves.
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Easy and savory. A real crowd pleaser. Makes two small pizzas or use full sheet for a large pizza.
No meat in this makes this one vegetarian friendly. Options include adding a little chopped onion, minced garlic and or oregano. Hint - scissors work well to chop basil leaves.
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Ingredients
- 1 sheet Puff Pastry Thawed
- 2 Tbsp Olive Oil
- 1/4 C Grated Parmesan Cheese
- 2/3 C Ricotta
- 2 Plum Tomatoes sliced thin
- 2 Tbsp Fresh Basil Leaves - chopped
Servings:
Instructions
- Heat oven to 375
- Prepare baking sheet with parchment paper or spray with cooking spray
- Unfold sheet onto lightly floured surface.
- Either cut in half for smaller pizzas or leave whole for large
- Roll out to size of baking sheet and place on baking sheet
- Make edges come up slightly to form crust
- Drizzle with olive oil
- In a small bowl, combine ricotta and one half of parmesan
- Spread cheese mixture on pastry
- Top with sliced tomatoes
- Sprinkle with chopped basil and remainder parmesan.
- Bake for 20 minutes until golden brown and serve hot
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