Tomato Pesto Pizza Recipe

Ingredients

1

                        can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust

1/4

cup refrigerated basil pesto (from 7-oz container)

2

large plum (Roma) tomatoes, chopped

1

cup shredded Italian cheese blend (4 oz)

2

tablespoons fresh basil leaves, thinly sliced

Preparation

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 to within 1/2 inch of edges of dough. Top with tomatoes; sprinkle with cheese.

Bake 10 to 12 minutes or until crust edges are golden brown and cheese is melted. Sprinkle with basil.