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TOMATO HERB WHITE PIZZA

Made With:

Product

Pepperidge Farm® Bulk Frozen Puff Pastry

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

Puff Pastry Dough Sheets – 10” X 15” X 1/8” prerolled and ready to use. Vegan product.

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Nutrition Facts
Serving Size
SERVINGS ( 1 4 1/2 X 12 INCH RECTANGLE)
Amount Per Serving
Calories 680
% Daily Value
Total Fat 48.7g
75%
Saturated Fat 21.3g
107%
Cholesterol 50mg
17%
Sodium 548mg
23%
Total Carbohydrate 40.8g
14%
Dietary Fiber 4.5g
18%
Protein 20.9g
42%
Vitamin A 20%
Vitamin C 19%
Calcium 26%
Iron 13%
Total Time

75 min.

Serving & Size

SERVINGS ( 1 4 1/2 X 12 INCH RECTANGLE)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
SERVINGS ( 1 4 1/2 X 12 INCH RECTANGLE)
Amount Per Serving
Calories 680
% Daily Value
Total Fat 48.7g
75%
Saturated Fat 21.3g
107%
Cholesterol 50mg
17%
Sodium 548mg
23%
Total Carbohydrate 40.8g
14%
Dietary Fiber 4.5g
18%
Protein 20.9g
42%
Vitamin A 20%
Vitamin C 19%
Calcium 26%
Iron 13%

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable cooking spray
all-purpose flour
Made With:

Product

Pepperidge Farm® Bulk Frozen Puff Pastry

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

View Product
Pepperidge Farm® Puff Pastry Sheets (10" x 15"), 12.3 ounces each, thawed 6  pkg.
olive oil 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.
Weight Measure
Parmesan cheese, grated 3  cups
ricotta cheese 2  qt.
plum tomato, sliced 4  qt.
fresh basil leaves, chopped 1 1/2  cups
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.

 

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