INGREDIENTS
1
can (11 oz) 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
I usually add some chicken, mushrooms, and onion to mine.
DIRECTIONS
- 1Heat 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.
- 2Spread pesto to within 1/2 inch of edges of dough. Top with tomatoes; sprinkle with cheese.
- 3Bake 10 to 12 minutes or until crust edges are golden brown and cheese is melted. Sprinkle with basil.
For an appetizer, cut pizza into bite-size squares, and insert a party toothpick into each piece.
