½ of 1 pkg puffed pastry
½ c ricotta
2 garlic cloves, minced
3 T parmesan
6 T basil, chopped
¾ carton cherry tomatoes
olive oil for drizzling
Directions:
Preheat the oven to 400 degrees. Roll out the puff pastry (freeze other half). Roll out crease and fold the edges under to make it round. Line baking sheet with parchment paper and bake for 10 minutes.
Mix ricotta, garlic, parmesan and basil in a bowl. Slice tomatoes. When pastry comes out, spread cheese across the dough. Arrange tomatoes across dough and spread out evenly so they cover the top of the pizza. Bake for another 10-15 minutes until the pastry is golden and the tomatoes are slightly roasted. Remove from oven. Add more chopped basil and drizzle with olive oil.
What We Cooked Last Night 