Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Pizza Two Ways 3.0 (22) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Servings: 8 Freeze the pizza dough and roast the tomatoes in advance to cut down on prep time for this perfect weeknight meal. Ingredients 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 Directions 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. 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. 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. 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. Cook's Notes This recipe makes a double batch of pizza, so you can feed a crowd tonight -- or enjoy leftovers for lunch tomorrow. Rate it Print