- 3 tablespoons extra-virgin olive oil, plus more for baking sheets
- 2 frozen pizza crusts
- 6 roasted tomato halves, roughly chopped
- 3/4 cup ricotta cheese
- 1/2 cup shaved Parmesan
- coarse salt and ground pepper
- 3/4 pound small red new potatoes (about 7), very thinly sliced
- 2 tablespoons fresh rosemary leaves
- 1/4 to 1/2 cup fresh basil leaves, torn if large
- Stretch and roll out two 1-pound balls of pizza dough (thawed if frozen) to 14-inch ovals. Place on two baking sheets and freeze until firm, about 1 1/2 hours. Wrap crusts in plastic and freeze for later use.
- Preheat oven to 350 degrees. Halve 14 plum tomatoes. On two large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with 1/4 teaspoon sugar. Bake until softened and edges are crinkled, about 1 hour. Let cool. Cover and refrigerate for later use.
- Preheat oven to 475 degrees, with racks in upper and lower thirds. Lightly oil two large baking sheets. Place crusts on sheets and brush each with 1 tablespoon oil.
- Top one crust with tomatoes, dollop with ricotta, then sprinkle with Parmesan; season with salt and pepper. Top second crust with an even layer of potatoes, sprinkle with rosemary, then drizzle with 1 tablespoon oil; season with salt and pepper.
- Bake pizzas until crusts are browned, about 11 minutes, rotating sheets halfway through. Sprinkle ricotta-tomato pizza with basil.
This recipe makes a double batch of pizza, so you can feed a crowd tonight -- or enjoy leftovers for lunch tomorrow.