Pizza Two Ways

Prep Time:
20 mins
Total Time:
30 mins

Freeze the pizza dough and roast the tomatoes in advance to cut down on prep time for this perfect weeknight meal.


  • 3 tablespoons extra-virgin olive oil, plus more for baking sheets

  • 2 frozen pizza crusts

  • 6 roasted tomato halves, roughly chopped

  • ¾ cup ricotta cheese

  • ½ cup shaved Parmesan

  • coarse salt and ground pepper

  • ¾ 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


  1. Stretch and roll out two 1-pound balls of pizza dough (thawed if frozen) to 14-inch ovals. Place on 2 baking sheets and freeze until firm, about 1 1/2 hours. If making ahead, wrap crusts in plastic and freeze for later use.

  2. Preheat oven to 350 degrees. Halve 14 plum tomatoes. On 2 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. If making ahead, let cool, then cover and refrigerate.

  3. Heat oven to 475 degrees, with racks in upper and lower thirds. Lightly oil 2 large baking sheets. Place frozen or just-made crusts on sheets and brush each with 1 tablespoon oil.

  4. 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.

  5. Bake pizzas until crusts are browned, about 11 minutes, rotating sheets halfway through. Sprinkle ricotta-tomato pizza with basil.

Cook's Notes

This recipe makes a double batch of pizza, so you can feed a crowd tonight -- or enjoy leftovers for lunch tomorrow.

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