INGREDIENTS
1
can (11 oz) Pillsbury® refrigerated thin pizza crust
1/4
cup refrigerated basil pesto (from 7-oz container)
2
large plum (Roma) tomatoes, chopped
1
cup shredded Italian cheese blend (4 oz)
2
tablespoons fresh basil leaves, thinly sliced
DIRECTIONS
1
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 to within 1/2 inch of edges of dough. Top with tomatoes; sprinkle with cheese.
3
Bake 10 to 12 minutes or until crust edges are golden brown and cheese is melted. Sprinkle with basil.
High Altitude (3500-6500 ft)
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