Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust or 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/3
cup basil pesto
4
plum (Roma) tomatoes, thinly sliced
1
can (2 1/4 oz) sliced ripe olives, drained
1/4
cup finely chopped red onion
1 1/2
cups shredded Italian cheese blend (6 oz)
Preparation
If using classic crust: Heat oven to 425°F. Spray or grease cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 13x9-inch rectangle. If using thin crust: 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 evenly over dough. Top with tomatoes, olives, onion and cheese.
Bake classic crust 10 to 12 minutes, bake thin crust 8 to 10 minutes, or until crust is deep golden brown and cheese is melted. Cut into 4 servings.
