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Bake-Off® Contest 44, 2010
Simpsonville, South Carolina

Mediterranean Three-Tomato Tart

A savory main-dish meal that is easy enough for every day, but lovely enough for entertaining.

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  • prep time 25 min
  • total time 50 min
  • ingredients 15
  • servings 6
 

Ingredients

1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 1/2
tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1/2
cup drained sun-dried tomatoes in oil (from 7-oz jar), coarsely chopped
1/2
teaspoon fresh thyme leaves
12
slices soppressata (dry-cured salami) or regular salami (4 oz)
6
medium regular tomatoes or plum (Roma) tomatoes, cut lengthwise into 1/4- to 1/2-inch slices
1/4
teaspoon salt
1
teaspoon chopped fresh oregano leaves
3/4
cup shredded Asiago cheese (3 oz)
1
cup grape tomatoes, halved
1/2
cup pitted kalamata olives, halved
1
cup crumbled feta cheese (4 oz)
1/8
teaspoon black pepper
2
teaspoons lemon juice
2
tablespoons chopped fresh basil leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle and flute edges.
  • 2 Brush 1 tablespoon of the oil over dough. Press sun-dried tomatoes into dough. Sprinkle with thyme. Bake 7 to 10 minutes or until dough is light golden brown. Reduce oven temperature to 375°F.
  • 3 On partially baked crust, layer ingredients in following order: soppressata (gently press into dough), sliced tomatoes, salt, oregano, Asiago cheese, grape tomatoes, olives, feta cheese and pepper. In small bowl, mix remaining 1 1/2 tablespoons oil and lemon juice; spoon over tart.
  • 4 Bake at 375°F 10 to 12 minutes longer or until thoroughly heated. Sprinkle with basil. Cut into squares.
  • 1 Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle and flute edges.
  • 2 Brush 1 tablespoon of the oil over dough. Press sun-dried tomatoes into dough. Sprinkle with thyme. Bake 7 to 10 minutes or until dough is light golden brown. Reduce oven temperature to 375°F.
  • 3 On partially baked crust, layer ingredients in following order: soppressata (gently press into dough), sliced tomatoes, salt, oregano, Asiago cheese, grape tomatoes, olives, feta cheese and pepper. In small bowl, mix remaining 1 1/2 tablespoons oil and lemon juice; spoon over tart.
  • 4 Bake at 375°F 10 to 12 minutes longer or until thoroughly heated. Sprinkle with basil. Cut into squares.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
1270mg
1270%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
  Sugars
9g
9%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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