Name: Tomato Pesto Pizza
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)

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Tomato Pesto Pizza

Course: Appetizer, Main Course

Keyword: pesto, pizza, tomato

Servings:

Author: Pillsbury

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

Instructions

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.
Spread pesto to within 1/2 inch of edges of dough. Top with tomatoes; sprinkle with cheese.
Bake 10 to 12 minutes or until crust edges are golden brown and cheese is melted. Sprinkle with basil.