White Puff Pastry Pizza (Nancy K)

By lisalang

Ingredients

• Pepperidge Farm Pastry Sheets
• 3 cups ricotta
• juice from 1/2 lemon
• 3 cloves garlic minced
• 1/2 tsp salt
• fresh pepper
• 2 small eggplants
• 8 plum tomotoes
• 3 skinny zuchinni
• 2 tsp oregano
• fresh basil
• fresh pepper
• olive oil
• 6 chop scallions

Preparation

Step 1

Thaw and roll out sheet on baking sheet. Roll up sides a bit.
Mix ricotta, lemon, garlic, salt and pepper. Lay flat over sheets, top with 2 cups shredded mozarella.
Then in rows, lay eggplant, tomotoes, zuchinni, brush rim and vegetabes with 1/4 cup olive oil. Sprinkle 6 chop scallions, 2 tsp oregano, fresh basil, and ground pepper.
Bake in 425 oven 25-30 minutes, until veggies soft.
Can keep room temp, then reheat.