White Pizzas

By pattie_d

Pizza night gets even tastier when puff pastry pizza crusts are topped with sautéed broccoli, garlic and lots of cheese.

Ingredients

• 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed according to package directions
• 1 tbsp. olive oil
• 1 1/2 cups small broccoli florets
• 1/4 tsp. garlic powder
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 cup shredded mozzarella cheese (about 4 ounces)

Preparation

Step 1

Directions

Heat the oven to 400°F.

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.

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.

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.

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