Tomato Pesto Pizza

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.