Savory Blueberry Ricotta Pizza

Savory Blueberry Ricotta Pizza

INGREDIENTS:

• 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

DIRECTIONS:

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.