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Nutrition Facts
Serving Size 132 g
(Approx. 8 Servings)
Amount Per Serving
Calories 310 Calories From Fat 140
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 360 mg 15%
Total Carbohydrate 35 g 12%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 8 g
Vitamin A 15% Iron 8%
Vitamin C 10% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Truffle and Ricotta Pizza with Blistered Tomatoes

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

1 pint cherry tomatoes
1 cup(s) fresh basil leaves
10 fresh garlic cloves, peeled
2 Tbsp extra virgin olive oil
1/2 Tsp kosher salt
1/2 Tsp black pepper
1 Central Market Frozen Pizza Crust
1/2 cup(s) ricotta cheese
1/2 cup(s) Parmesan cheese
1 Tbsp truffle oil
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Preheat oven to 400°F.
In an oven safe Pyrex dish, place tomatoes, basil and garlic cloves together and toss with olive oil and pinch of salt and pepper.
Roast uncovered 25 to 35 minutes or until garlic is slightly browned and tomatoes are blistered and soft. Remove from oven and allow to cool.
Take thawed pizza crust and spread ricotta cheese evenly over surface of pizza and top with cooled blistered tomato mixture (mash with a fork or purée in a blender to make it easier to spread).
Top with Parmesan cheese and drizzle with truffle oil.
Bake pizza according to package instructions, allow to cool before eating.


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