Pizza finally has a new personality with this dish! Here, I made use of perfect summer tomatoes that really come out to shine on top of a light crust and creamy sauce. Mangia! Tomato-Ricotta Pie Go to recipes By Stonyfield Main Dishes ItalianPizza finally has a new personality with this dish! Here, I made use of perfect summer tomatoes that really come out to shine on top of a light crust and creamy sauce. Mangia! Ready In: 1 hr Level: Medium Prep: 20 mins Cook: 30 mins Yields: 10 Servings Print RecipeIngredients1/2 box organic pie dough4 medium-size ripe tomatoes (cored and seeded)1/2 c Stonyfield Organic Plain Lowfat Yogurt1/3 c part-skim ricotta1 cloves garlic (minced)2 T bread crumbs1 t salt1/2 t black pepper1 T extra virgin olive oil2 T basil (thinly sliced)2 oz prosciutto (thinly sliced, cut or torn lengthwise into 1/2-inch strips)directionsStep 1Heat oven to 425°. On a lightly floured work surface, roll the pie dough into a rough 11 x 16-inch rectangle. Fit dough into a 10 x 15-inch rimmed baking sheet, folding over edges and press to form a crust. Pierce the entire surface of the dough with a fork. Bake the dough for about 6 minutes or until lightly golden. Cool completely on a wire rack.Step 2Meanwhile, cut tomatoes into 1/2-inch thick slices and drain between several layers of paper towels.Step 3Stir together the yogurt, ricotta, garlic, breadcrumbs and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread over bottom of crust. Cover the yogurt layer with tomatoes, arranged so they are touching but not overlapping. Drizzle tomatoes with the olive oil, and sprinkle with remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, basil and prosciutto.Step 4Bake for 10 minutes. Reduce the oven temperature to 350°and bake for 10 minutes. Cut into squares and serve immediately.