Pizzette with Goat Cheese and Ricotta

• 4 ounces soft fresh goat cheese
• 1/3 cup whole-milk ricotta cheese
• 3 tablespoons olive oil, divided
• 2 tablespoons finely chopped fresh basil
• 1 teaspoon finely grated lemon peel
• Pizza dough
• 12 ounces small red, yellow, and orange cherry tomatoes, halved

1. Mix goat cheese, ricotta cheese, 1 tablespoon olive oil, basil, and lemon peel in small bowl.
2. Season with salt and pepper.
3. DO AHEAD Can be prepared 1 day ahead.
4. Cover and chill.
5. Preheat oven to 475F.
6. Line 2 baking sheets with parchment.
7. Roll out dough on lightly floured surface to 18-inch round.
8. Using 2 1/4-inch-diameter cookie cutter, cut out 30 rounds.
9. Divide rounds between prepared baking sheets.
10. Brush with 2 tablespoons olive oil, then sprinkle with salt and pepper.
11. Bake pizzette until golden, about 11 minutes.
12. Cool slightly.
13. Spread cheese mixture over each.
14. Top each with 3 or 4 cherry tomato halves.

goat cheese, wholemilk ricotta cheese, olive oil, fresh basil, lemon peel, dough, red

Taken from www.epicurious.com/recipes/food/views/pizzette-with-goat-cheese-and-ricotta-237340 (may not work)