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Parent Category: Recipes
One, (10-ounce) can refrigerated pizza crust
1/3 cup purchased pesto
Four Italian plum tomatoes, thinly sliced
One (2-1/4-ounce) can sliced ripe olives, drained
1/4 cup finely chopped red onion
Six ounces (1-1/2 cups) light, shredded Italian cheese blend
Heat oven to 425-degrees. Spray cookie sheet with nonstick cooking spray.
Unroll dough; place on sprayed cookie sheet. Starting at center, press out
dough
with hands to form 13x9-inch rectangle. Spread pesto evenly over dough. Top
with tomatoes, olives, onion, and cheese.
Bake at 425-degrees for 10 to 12 minutes or until crust is a deep golden
brown and cheese is melted.
