It tastes just as yummy as it looks and it uses fresh tomatoes and basil from the garden. Win win!

TART

3 tablespoons olive oil, divided

1 (13.8 oz) package refrigerated pizza dough (I used 2 tubes of Pillsbury Pizza dough and it was just right)

2 teaspoons Italian seasoning, divided

2 cup cherry or grape tomatoes, cut in half (I used around 8 – 10 Roma tomatoes from my garden, sliced thinly which was a little more than 2 cups but was just the right amount)

1 teaspoon garlic powder

1/2 teaspoon salt

WHIPPED MOZZARELLA

4 ounces fresh Mozzarella cheese

1/2 cup ricotta (I didn’t have any ricotta so used sour cream instead and it was great)

6 basil leaves, torn, plus more for topping

1 tablespoon milk (you may or may not need this if you use sour cream, depends on what texture you want)

1/4 teaspoon salt

1 Place one oven rack at top of oven and one rack at bottom of oven. Heat oven to 425.

2 Brush bottom of 12″ cast iron skillet with 1 tablespoon of olive oil. Spread pizza dough into bottom of skillet, pressing it into edge. Fold over extra dough to create a lip. Use a fork to pierce bottom and edges of crust. Brush dough with 1 tablespoon of olive oil then sprinkle with 1 teaspoon of Italian seasoning.

3 Toss tomatoes with garlic powder, 1 tablespoon of olive oil, and 1 teaspoon of Italian seasoning. Place in single layer on large baking sheet.

4 Place skillet with crust on bottom rack and pan with tomatoes on top rack and bake until crust has browned and tomatoes of softened, about 17 – 20 minutes.

5 To make whipped mozzarella, combine all ingredients in a food processor and process until smooth and creamy.

6 Let crust cool for 5 minutes then spread whipped mozzarella over crust and top with tomatoes and additional basil leaves.

recipe from The Pampered Chef