Ingredients
3 tablespoons extra-virgin olive oil, plus more for baking sheets
2 frozen pizza crusts
6 roasted tomato halves, roughly chopped
3/4 cup ricotta cheese
1/2 cup shaved Parmesan
coarse salt and ground pepper
3/4 pound small red new potatoes (about 7), very thinly sliced
2 tablespoons fresh rosemary leaves
1/4 to 1/2 cup fresh basil leaves, torn if large
Preparation
Stretch and roll out two 1-pound balls of pizza dough (thawed if frozen) to 14-inch ovals. Place on 2 baking sheets and freeze until firm, about 1 1/2 hours. If making ahead, wrap crusts in plastic and freeze for later use.
Preheat oven to 350 degrees. Halve 14 plum tomatoes. On 2 large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with 1/4 teaspoon sugar. Bake until softened and edges are crinkled, about 1 hour. If making ahead, let cool, then cover and refrigerate.
Heat oven to 475 degrees, with racks in upper and lower thirds. Lightly oil 2 large baking sheets. Place frozen or just-made crusts on sheets and brush each with 1 tablespoon oil.
Top one crust with tomatoes, dollop with ricotta, then sprinkle with Parmesan; season with salt and pepper. Top second crust with an even layer of potatoes, sprinkle with rosemary, then drizzle with 1 tablespoon oil; season with salt and pepper.
Bake pizzas until crusts are browned, about 11 minutes, rotating sheets halfway through. Sprinkle ricotta-tomato pizza with basil.
