This puff pastry veggie pizza has a crisp buttery crust made of puff pastry, topped with cheeses, peppers, mushrooms, black olives, onions, and artichokes.
Allow puff pastry to thaw, per instructions on the box. When the puff pastry has thawed, place on a baking sheet lined with parchment paper.
Preheat the oven to 400 degrees F.
Divide the ricotta cheese in half; set aside unused portion. Smear an even layer of ricotta cheese across the dough, using a spatula or the back of a spoon.
Apply half of the vegetable toppings to the ricotta covered pastry dough, making sure to leave about a 1-inch border for the crust.
Sprinkle ½ cup parmesan cheese and ½ cup feta cheese over the veggies.
Repeat with the remaining crust, cheese, and vegetables to make the second pizza.
Bake in the preheated oven for 30 to 45 minutes, or until the puff pastry starts to brown and the cheeses have melted.
Notes
It helped to take the ricotta cheese out of the refrigerator at the same time I took the puff pastry out of the freezer. It softened the cheese quite a bit and made it easier to smear.
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