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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 3 |
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I crave this bruschetta-like pizza in spring, when I'm planting tomatoes in our garden. Slices make great appetizers when the tomatoes are ripe. But you can also serve the pizza alongside a grilled entree or as a meatless main course. Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
2 garlic cloves, minced |
1/2 cup chopped fresh basil |
1 tablespoon olive oil |
8 ounces sliced provolone cheese |
4 medium tomatoes, thinly sliced |
1/4 cup grated parmesan cheese |
1/4 teaspoon pepper |
Directions:
1. Unroll crescent dough into one long rectangle. Press into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 14-16 minutes or until golden brown. Meanwhile, in a small skillet, saute garlic and basil in oil for 1 minute.
2. Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted. Yield: 6 slices, 3 servings.
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