Tomato Basil Whipped Mozzarella Tart
Juicy tomatoes, creamy ricotta and mozzarella mixed with fresh basil, over a baked refrigerated pizza crust. Delicious!!
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.
Tried this recipe?Let us know how it was!