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.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|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.