A perfect summer pizza topped with fresh basil, blueberries, Sargento sharp white cheddar and creamy ricotta with a touch of spicy crushed red pepper and honey.
Preheat the oven to 400 degrees F. Unfold the puff pastry and lay it on a parchment paper lined baking sheet.
Use a fork to prick holes over the surface, leaving the edges untouched. Arrange the basil leaves over the dough. Then break the cheese slices into bite-size pieces and layer them on the dough.
Use a pizza cutter to cut the dough into 8 triangles. Next dollop the ricotta over the dough followed by a sprinkling of blueberries.
Sprinkle the pizza with crushed red pepper and salt. Bake for approximately 20 minutes—until the edges are golden.
Remove from the oven and drizzle with a little honey. Pull apart and serve warm.