1/2 cup Miceli's Ricotta Cheese
4 ounces Miceli's Mascarpone Cheese
3 Tablespoons olive oil, divided
2 Tablespoons finely chopped fresh basil
1 teaspoon lemon zest
30 cherry tomatoes, halved
30 black olives sliced
Mix ricotta and mascarpone cheese, olive oil, basil and lemon peel in small blown. Season with salt and pepper. (cover and chill)
Preheat oven to 475Â°F. Line 2 baking sheets with parchment. Roll out dough on lightly floured surface to 18 inch round. Using a 2 1/4" diameter cookie cutter or glass, cut out 30 rounds. Divide rounds between prepared baking sheets. Brush with 2 Tablespoons olive oil, then sprinkle with salt and pepper.
Bake pizzette until golden, about 11 minutes. Cool slightly. Spread cheese mixture over each. Top each with cherry tomatoes and black olives. You can also add whatever toppings you desire, just chop them up to fit on the pizzette.