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 Italian OtherPizza 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 hour Level: Medium Prep: 20 minutes Cook: 30 minutes Yields: 10 Servings Print RecipeIngredients1/2 box organic pie dough4 medium-size ripe tomatoes (cored and seeded)1/2 c Stonyfield Organic Low Fat Plain Yogurt1/3 c part-skim ricotta1 cloves garlic (minced)2 Tbsp bread crumbs1 tsp salt1/2 tsp black pepper1 Tbsp extra virgin olive oil2 Tbsp 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.