Heating a cookie sheet in the oven before you put the pie on it gives you a crisper crust for this White Pizza with Tomato and Basil.
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1 teaspoon cornmeal
3 tablespoons refrigerated pesto with basil (such as Buitoni)
1/2 cup (2 ounces) shredded fresh mozzarella cheese
1/2 cup part-skim ricotta cheese
1/2 cup sliced small tomatoes (such as Campari tomatoes)
1/4 teaspoon black pepper
1/4 cup small basil leaves
Crushed red pepper (optional)
How to Make It
Preheat broiler to high.
Place a baking sheet in oven; heat for 10 minutes.
While baking sheet heats, place crust on another baking sheet sprinkled with cornmeal. Lightly coat crust with cooking spray. Spread pesto evenly over crust, leaving a 1-inch border; sprinkle mozzarella evenly over pesto. Dollop ricotta, by teaspoonfuls, evenly over mozzarella. Slide crust onto preheated baking sheet, using a spatula as a guide. Broil 5 inches from heat for 5 minutes or until cheese begins to melt. Remove from oven; top evenly with tomatoes, black pepper, and basil. Sprinkle with red pepper, if desired. Cut into 8 slices.
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5 mins at 5 inches away causes the pizza to burn. My pizza was inedible. Luckily I bought two little crusts too. So I tried again and they turned out great after I moved them down and only put them in for about 4 minutes.
Made this while on vacation in an electric oven (I'm used to a gas range) and like others, burned the top a bit. I also didn't get the crispy bottom that I'd like; but that is my unfamiliarity with the oven. At home, I'd use my pizza stone heated to 450 then broil for 3-4 minutes, watching carefully. Flavors were great. I'd definitely make this again.