Tomato-Olive-Pesto Pizza

Top refrigerated dough with pungent pesto, sliced olives, tomato slices and more.

  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 4

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
1/3
cup basil pesto
4
plum (Roma) tomatoes, thinly sliced
1
can (2 1/4 oz) sliced ripe olives, drained
1/4
cup finely chopped red onion
1 1/2
cups shredded Italian cheese blend (6 oz)
  • 1 If using classic crust: Heat oven to 425°F. Spray or grease cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 13x9-inch rectangle. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
  • 2 Spread pesto evenly over dough. Top with tomatoes, olives, onion and cheese.
  • 3 Bake classic crust 10 to 12 minutes, bake thin crust 8 to 10 minutes, or until crust is deep golden brown and cheese is melted. Cut into 4 servings.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    540
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    10g,
    10%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    1390mg
    1390%;
    Total Carbohydrate
    53g
    53%
    (Dietary Fiber
    2g
    2%
      Sugars
    9g
    9%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    15%;
    Calcium
    40%;
    Iron
    25%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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