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']
Mix goat cheese, ricotta cheese, 1 tablespoon olive oil, basil, and lemon peel in small bowl. Season with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cover and chill.
Preheat oven to 475°F. Line 2 baking sheets with parchment. Roll out dough on lightly floured surface to 18-inch round. Using 2 1/4-inch-diameter cookie cutter, 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 3 or 4 cherry tomato halves.
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