Tomato Pesto Pizza
Servings: 0
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.
Notes
Recipe By: Pillsbury
Serving Size: 8
Serving Size: 8
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