Another tasty recipe from Pampered Chef, this is one I received for spring and it is scrumptious. Juicy tomatoes, creamy ricotta and mozzarella mixed with fresh basil? All included over a baked refrigerated pizza crust. I needed a fast meal, and this came together quickly. I hope that you will enjoy it, let’s jump right in!
Ingredients
- 3 tbsp (45 mL) olive oil, divided
- 1 pkg (13.8 oz./391 g) refrigerated pizza dough
- 2 tsp (10 mL) Italian seasoning, divided
- 2 cups (500 mL) cherry or grape tomatoes, halved
- 1 tsp (5 mL) garlic powder
- ½ tsp (2 mL) salt
- ½ lemon, juiced (1–2 tbsp/15–30 mL)
- Whipped Basil Mozzarella
- 4 oz. (125 g) fresh mozzarella cheese
- ½ cup (125 mL) ricotta
- 6 basil leaves, torn, plus additional for topping
- 1 tbsp (15 mL) milk
- ¼ tsp (1 mL) salt
Preheat the oven to 425 °F.
Coat the bottom of a 12″ (30-cm) Cast Iron Skillet with 1 tbsp of oil. Spread the pizza dough into the bottom of the pan, pressing it into the edge. Fold over extra dough to create a lip. Use a fork to pierce the bottom and edges of the crust; brush with 1 tbsp of oil and sprinkle with 1 tsp of Italian seasoning.
Toss the tomatoes with garlic powder and the remaining oil and Italian seasoning. Place in a single layer on a sheet pan.
Place the skillet with the crust on the bottom rack and sheet pan with the tomatoes on the top. Bake until the crust has browned and the tomatoes have softened, 17–20 minutes. If the crust bubbles, press it down with a spatula, carefully, in case steam is released.
To make the whipped basil mozzarella, add all the ingredients to a food processor. Process until smooth and creamy, about 30 seconds, scraping down the sides of the bowl as needed.
Let the crust cool for about 5 minutes, then spread the whipped basil mozzarella over the inside of the crust. Top with the tomatoes.
When ready to serve, drizzle with lemon juice, top with additional basil, if you’d like, and cut into wedges.
That’s it! Such a tasty dinner that’s easy to put together. Please let me know if you give this a try!
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Tomato Basil Whipped Mozzarella Tart
Equipment
Ingredients
- 1 tbsp olive oil, divided
- 1 pkg 13.8 oz/391 g refrigerated pizza dough
- 2 tsp Italian Seasoning
- 2 cups cherry or grape tomatoes, sliced in half
- 1 tsp garlic powder
- ½ tsp salt
- ½ lemon, juiced
For the Whipped Mozzarella
- 4 oz fresh mozzarella cheese
- ½ cup ricotta cheese
- 6 basil leaves, torn, plus more for garnish
- 1 tbsp milk
- ¼ tsp salt
Instructions
- Preheat the oven to 425 °F.
- Coat the bottom of a 12" (30-cm) Cast Iron Skillet with 1 tbsp of oil. Spread the pizza dough into the bottom of the pan, pressing it into the edge. Fold over extra dough to create a lip. Use a fork to pierce the bottom and edges of the crust; brush with 1 tbsp of oil and sprinkle with 1 tsp Italian seasoning.
- Toss the tomatoes with garlic powder and the remaining oil and Italian seasoning. Place in a single layer on a sheet pan.
- Place the skillet with the crust on the bottom rack and sheet pan with the tomatoes on the top. Bake until the crust has browned and the tomatoes have softened,17–20 minutes. If the crust bubbles, press it down with a spatula, carefully,in case steam is released.
- To make the whipped basil mozzarella, add all the ingredients to a food processor. Process until smooth and creamy, about 30 seconds, scraping down the sides of the bowl as needed.
- Let the crust cool for about 5 minutes, then spread the whipped basil mozzarella over the inside of the crust. Top with the tomatoes.
- When ready to serve, drizzle with lemon juice, top with additional basil, if you’d like, and cut into wedges.
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