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White Tomato Pizza
Easy and savory. A real crowd pleaser.
Makes two small pizzas or use full sheet
for a large pizza.
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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. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 sheet |
Puff Pastry
Thawed |
- 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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| 2 Tbsp |
Olive Oil |
| 1/4 C |
Grated Parmesan
Cheese |
| 2/3 C |
Ricotta |
| 2 Med |
Plum Tomatoes
sliced thin |
| 2 Tbsp |
Fresh Basil
Leaves - chopped |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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