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Ingredients: 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 Directions: 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. |