Tomato-Olive-Pesto Pizza
Recipe 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
Recipe 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.
