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  • Prep 25 min
  • Total 45 min
  • Servings 20

Fresh basil, unmistakable for its pungent aroma, blends beautifully with mozzarella and tomato, as in this easy pizza. ...MORE+ LESS-

TBSP Nate
May 12, 2015

Ingredients

2
teaspoons cornmeal
1
(13.8 oz) can Pillsbury™ refrigerated classic pizza crust
2
teaspoons olive oil
1
teaspoon minced garlic
6
oz (1 1/2 cups) shredded mozzarella cheese
1/4
cup shredded romano cheese
20
(1/4 inch thick) slices italian plum tomato (about 6 medium)
1/3
cup fresh thin basil strips

Steps

Hide Images
  • 1
    Place oven rack in lowest rack position; heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal.
  • 2
    Unroll dough; place in cornmeal-coated pan. Starting at center, press out dough with hands to edge of pan. Brush dough with oil; sprinkle evenly with garlic.
  • 3
    Place crust in oven on lowest oven rack; bake at 425°F. for 6 to 8 minutes or until set and dry.
  • 4
    Remove crust from oven. Sprinkle mozzarella, Parmesan and Romano cheeses over partially baked crust. Arrange tomato slices over cheese. Sprinkle with half of the basil.
  • 5
    Return pizza to lowest oven rack; bake an additional 12 to 17 minutes or until crust is deep golden brown. Sprinkle remaining half of basil over pizza. Cut into 20 squares. Serve warm.
 

Nutrition Information

No nutrition information available for this recipe

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