1 (15-oz) container Bakery rolled Italian pizza dough
3 tablespoons olive oil, divided
1/4 cup fresh basil leaves, coarsely chopped
2 tablespoons fresh oregano, coarsely chopped
2 tablespoons fresh thyme leaves, coarsely chopped
1 cup grated Parmesan cheese
1 cup whole milk ricotta cheese
1 egg, beaten (or 1/4 cup egg substitute)
2 tablespoons garlic spice paste
1/4 teaspoon crushed red pepper
1 lb heirloom (or ugly) tomatoes, sliced
1/2 teaspoon kosher salt
1/4 teaspoon pepper
- Preheat oven to 400°F. Place unfolded dough onto lightly greased or nonstick pizza pan. Brush crust with 1 tablespoon oil; bake 12–15 minutes or until crust is lightly golden. Chop herbs and combine in small bowl.
- Combine in a large bowl: cheeses, egg, garlic paste, 6 tablespoons herb mixture, and crushed red pepper until blended. Spread ricotta mixture over crust, leaving a 1-inch border.
- Bake 8–10 more minutes or until crust is golden brown and cheese is hot. Slice tomatoes 1/4-inch-thick; place on pizza in an even layer and season with salt, pepper, and remaining herb mixture. Drizzle with remaining 2 tablespoons oil. Cut into squares and serve.