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Prep 25min
Total40min
Ingredients6
Servings6
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Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1
cup basil pesto
8
large slices (1/2 inch thick) mozzarella cheese
1
pint (2 cups) cherry tomatoes, halved
1/4
cup balsamic reduction sauce, if desired
10
to 15 small basil leaves, if desired
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Steps
1
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
2
Unroll pizza crust onto cookie sheet. Spread pesto over crust. Top with cheese slices.
3
Bake 12 to 15 minutes or until crust edges are golden brown and cheese is melted.
4
Remove from oven. Top pizza with tomato halves. Drizzle with balsamic reduction sauce. Sprinkle with basil leaves. Serve immediately.
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Prepared basil pesto can usually be found in both the canned and refrigerated sections of most grocery stores. For the freshest flavor, purchase the refrigerated pesto.
Balsamic reduction sauce (also called “drizzle” or “glaze”) is a thicker, sweeter version of balsamic vinegar. You can make it at home by simmering it in a saucepan over medium heat until thick and sticky, or purchase is prepared from most grocery stores.
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No nutrition information available for this recipe
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