Tomato Herb White Pizza

Campbell's Tomato Herb White Pizza Recipe

No tomato sauce here...this mouthwatering pizza has a puff pastry crust topped with sliced tomatoes, basil and 2 cheeses.  It's perfect as an appetizer or as a light main course.

At a glance


15 min.


1 hr. 15 min.



Servings: 1 pizza each

Thaw: 40 min.

Bake: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
2/3 cup ricotta cheese
2 medium plum tomatoes, sliced
2 tablespoons chopped fresh basil leaves

How to Make It

  • 1

    Heat the oven to 375°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.

  • 2

    Unfold the pastry on a lightly floured surface. Roll into a 9 x 13-inch rectangle. Cut the rectangle into 2 (4 1/2 x 12-inch) rectangles. Roll in the edges to form a rim. Place the pastry rectangles on the baking sheet. Drizzle each with 1 tablespoon olive oil.

  • 3

    Stir 2 tablespoons Parmesan cheese and ricotta cheese in a small bowl.

  • 4

    Top each pastry rectangle with half the ricotta cheese mixture, half the tomato, half the basil and half the remaining Parmesan cheese.

  • 5

    Bake for 20 minutes or until the crust is golden.

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