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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Our Test Kitchen offers this alternative to traditional baked pizza. With pesto sauce, tomatoes, olives and fresh mushroom, it's a flavorful variation of the more common vegetable pizza. Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls |
1 cup tightly packed fresh basil |
1/4 cup tightly packed fresh parsley |
1/4 cup tightly packed fresh cilantro |
2 garlic cloves |
1/3 cup olive oil |
1/4 cup grated parmesan cheese |
1/4 cup sour cream |
1/4 cup whipped cream cheese |
3 plum tomatoes |
3/4 cup chopped fresh mushrooms |
1/3 cup sliced ripe olives |
Directions:
1. Unroll crescent dough into a greased 15-in. x 10-in. x 1-in. baking pan; press seams together and build up edges. Prick dough with a fork. Bake at 375° for 11-13 minutes or until golden brown; cool completely on a wire rack.
2. In a food processor, combine the basil, parsley, cilantro, garlic, oil and Parmesan cheese; cover and puree until smooth. Transfer to a bowl; add sour cream and cream cheese. Spread over crust.
3. Halve tomatoes lengthwise and thinly slice widthwise; arrange over basil mixture. Top with mushrooms and olives. Refrigerate until serving. Cut into bite-size squares. Yield: 3 dozen.
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