Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust 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
oz. (1/4 cup) shredded fresh Parmesan cheese
Preparation
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.
