- 1 (13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
- 1 tablespoon olive or vegetable oil
- 1/2 to 1 teaspoon dried basil leaves
- 1/2 to 1 teaspoon dried rosemary leaves, crushed
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1 small tomato
- 1/4 cup shredded fresh Parmesan cheese
Directions
- Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
- In small bowl, combine oil, basil, rosemary and garlic; mix well. Brush over dough; sprinkle with salt.
- Chop tomato; place in shallow bowl. With back of spoon, crush tomato. Spread tomato over dough.
- Bake at 425°F. for 5 to 9 minutes or until edges are light golden brown.
- Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 2 to 3 minutes or until cheese is melted and edges are golden brown. Cut into squares. Serve warm.
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