Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
container (7 oz) refrigerated basil pesto
4
medium plum (Roma) tomatoes, cut into 1/4-inch slices
1/3
cup shredded Parmesan cheese
2
tablespoons chopped fresh basil leaves, if desired
Preparation
Heat oven to 400°F. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan; poke bottom and sides of crust with fork. Bake 10 to 13 minutes or until light golden brown; remove from oven, and cool 5 minutes.
Spread pesto on partially baked crust. Place tomato slices on top of pesto layer. Bake 7 to 10 minutes or until tomatoes are heated through. Sprinkle with Parmesan cheese. Bake 1 to 2 minutes or until cheese is melted.
Before serving, garnish with chopped fresh basil.
