Ingredients
4
ounces soft fresh goat cheese
1/3
cup whole-milk ricotta cheese
3
tbsp olive oil, divided
2
tbsp finely chopped fresh basil
1
tsp finely grated lemon peel
12
ounces small red, yellow, and orange cherry tomatoes, halved
Directions
1.
Mix goat cheese, ricotta cheese, 1 tablespoon olive oil, basil, and lemon peel in small bowl. Season with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cover and chill.
2.
Preheat oven to 475°F. Line 2 baking sheets with parchment. Roll out dough on lightly floured surface to 18-inch round. Using 2 1/4-inch-diameter cookie cutter, cut out 30 rounds. Divide rounds between prepared baking sheets. Brush with 2 tablespoons olive oil, then sprinkle with salt and pepper.
3.
Bake pizzette until golden, about 11 minutes. Cool slightly. Spread cheese mixture over each. Top each with 3 or 4 cherry tomato halves.
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