White Pizzas

Pizza night gets even tastier when puff pastry pizza crusts are topped with sautéed broccoli, garlic and lots of cheese.
  • thaw: 40 minutes
  • prep: 30 minutes
  • bake: 15 minutes
  • total: 85 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed according to package directions
  • 1 tablespoon olive oil
  • 1 1/2 cup small broccoli florets
  • 1/4 teaspoon garlic powder or 1 clove garlic, minced
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 cup shredded mozzarella cheese(about 4 ounces)

Directions

  1. Heat the oven to 400°F.

  2. Roll the pastry shells into 7-inch circles on a lightly floured surface. Place the pastries onto 2 large baking sheets. Prick the pastries thoroughly with a fork. Bake for 10 minutes.

  3. Heat the oil in a 10-inch skillet over medium heat. Add the broccoli and garlic powder and cook until the broccoli is tender-crisp.

  4. Stir the ricotta cheese, Parmesan cheese and egg in a medium bowl. Spread the mixture over the pastries to within 1/2-inch of the edges. Top with the broccoli mixture and sprinkle with the mozzarella cheese. Bake for 5 minutes or until the cheese melts.

  5. Flavor Variation: For a flavor boost, sprinkle the pizzas with crushed red pepper, oregano or additional Parmesan cheese, if desired.

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