 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
This is our personal spin on a recipe originally from We really like spicy so I made it to satisfy our needs. If you don't like spicy, you could use regular canned tomatoes. Ingredients:
1 (13 7/8 ounce) can pillsbury refrigerated pizza crusts |
1 1/2 tablespoons olive oil |
1/2 teaspoon basil, more if desired |
1/4 teaspoon rosemary, more if desired |
1 teaspoon minced garlic |
1/4 teaspoon kosher salt |
1 (10 ounce) can ro-tel tomatoes and green chilies, drained (i left a little bit of juice in can) |
3/4 cup parmesan cheese, more if desired |
Directions:
1. Preheat oven to 425 degrees.
2. Grease a cookie sheet (I used cooking spray).
3. Unroll dough and place on cookie sheet. Starting at center, press out dough with hands to form a 12 x 8 inch rectangle.
4. In a small bowl mix well oil, basil, rosemary, garlic and salt. Brush over dough.
5. Spread Ro-tel tomatoes over dough.
6. Bake 7 to 9 minutes or until edges are a light golden brown.
7. Remove from oven and sprinkle with cheese.
8. Return to oven and bake an additional 3 to 4 minutes or until edges are golden brown.
9. Cut into squares. Serve Warm.
|
|