No tomato sauce here...this mouthwatering pizza made with Pepperidge Farm® Puff Pastry Sheets topped with sliced tomatoes, basil and 2 cheeses. It's perfect as an appetizer or as a light main course.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|vegetable cooking spray|
|olive oil||1 1/2 cups|
|Parmesan cheese||3 cups|
|ricotta cheese||2 qt.|
|plum tomato||4 qt.|
|fresh basil leaves||1 1/2 cups|
|1. Heat oven to 375°F. Spray baking sheets with vegetable cooking spray.
2. Unfold pastry sheets on a lightly floured surface. Roll each sheet into a 9 x 13-inch rectangle. Cut into 2 (4 1/2 x 12-inch) rectangles, making 24 total. Roll in edges to form a rim. Place pastry rectangles on the baking sheet. Drizzle each with 1 tablespoon olive oil.
|3. Stir 1-3/4 cup Parmesan and ricotta cheese in a bowl.
4. Top each pastry rectangle with about 3/8 cup of the ricotta cheese mixture, 2/3 cup of the tomato slices, 1/8 cup of the basil and 1-1/2 teaspoons of the remaining Parmesan cheese.
5. Bake for 20 minutes or until crust is golden.
CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.
CCP: Hold hot at 140°F or higher for service.
6. One Serving = 1- 4 1/2 x 12- inch Rectangle.