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Fresh Tomato Basil Pizza Recipe

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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.

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3 Servings
Prep: 30 min. Bake: 15 min.

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 garlic cloves, minced
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
1/2 cup chopped fresh basil
8 ounces sliced provolone cheese
4 medium tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

Directions

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 skillet, saute the garlic in oil for 2 minutes. Reduce heat. Add basil; cook for 2 minutes or until heated through.
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.

Nutrition Facts: 1 serving (2 each) equals 680 calories, 44 g fat (19 g saturated fat), 57 mg cholesterol, 1,399 mg sodium, 42 g carbohydrate, 3 g fiber, 30 g protein.

Fresh Tomato Basil Pizza published in Quick Cooking May/June 2004, p30

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