Thursday, June 7, 2012

Savory Blueberry Ricotta Pizza

Savory Blueberry Ricotta Pizza

  • 1 sheet frozen puff pastry, thawed
  • 12-15 fresh basil leaves
  • 2 slices Sargento Vermont Sharp White Cheddar
  • ¼ cup Sargento Part-Skim Ricotta Cheese
  • ¼ cup fresh blueberries
  • Pinch of crushed red pepper
  • Pinch of Salt
  • 2 tsp. honey
  1. Preheat the oven to 400 degrees F.
  2. Unfold the puff pastry and lay it on a parchment paper lined baking sheet.
  3. Use a fork to prick holes over the surface, leaving the edges untouched.
  4. Arrange the basil leaves over the dough. Then break the cheese slices into bite-size pieces and layer them on the dough.
  5. Use and pizza cutter to cut the dough into 8 triangles.
  6. Next dollop the ricotta over the dough followed by a sprinkling of blueberries.
  7. Sprinkle the pizza with crushed red pepper and salt. Bake for approximately 20 minutes—until the edges are golden.
  8. Remove from the oven and drizzle with a little honey.
  9. Pull apart and serve warm.

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