Crust 

1 Brooklyn Bred 12-inch Neapolitan Thin Pizza Crust 

1 tablespoon olive oil 

1 tablespoon grated Parmesan cheese 

2 sprigs fresh basil leaves for garnish 

Roasted Tomatoes:

2 cups red and yellow cherry tomatoes 

1 tablespoon olive oil 

1 medium shallot, chopped 

1 tablespoon chopped fresh basil or oregano 

Salt and pepper to taste 

Whipped Ricotta 

1 cup whole milk ricotta cheese 

1 tablespoon olive oil 

1 tablespoon grated lemon peel 

2 tablespoons chopped parsley 

Salt and pepper to taste 

1. Preheat oven to 450°F. Prepare Roasted Tomatoes: In shallow baking dish combine tomatoes, olive oil, shallot, basil, salt and pepper. Roast tomatoes for 15 minutes, stirring occasionally. 

2. Meanwhile, prepare Whipped Ricotta: In food processor blend ricotta, olive oil and lemon until mixture is very smooth. Stir in parsley, salt and pepper to taste. 

3. Reduce oven temperature to 425°F. Brush Brooklyn Bred crust with olive oil. Spread whipped ricotta over crust to 1/2-inch from edge. Top pizza with roasted tomato mixture. Sprinkle with Parmesan cheese.Place crust directly on rack in oven. Bake 5 minutes or until crust is crisp. 

4. To serve, sprinkle basil leaves over pizza.