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
- 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.
- 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.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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