This pizza makes a certain husband very happy.
INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 1/2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1/2 cup sun-dried tomatoes, coarsely chopped
1/2 teaspoon fresh thyme leaves
12 slices soppressata (dry-cured salami)
6 Roma tomatoes, cut lengthwise into 1/4 slices
1/4 teaspoon salt
1 teaspoon chopped fresh oregano leaves
3/4 cup shredded Asiago cheese (3 oz)
1 cup grape tomatoes, halved
1/2 cup pitted kalamata olives, halved
1 cup crumbled feta cheese (4 oz)
1/8 teaspoon freshly ground pepper
2 teaspoons lemon juice
2 tablespoons chopped fresh basil leaves
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 1/2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1/2 cup sun-dried tomatoes, coarsely chopped
1/2 teaspoon fresh thyme leaves
12 slices soppressata (dry-cured salami)
6 Roma tomatoes, cut lengthwise into 1/4 slices
1/4 teaspoon salt
1 teaspoon chopped fresh oregano leaves
3/4 cup shredded Asiago cheese (3 oz)
1 cup grape tomatoes, halved
1/2 cup pitted kalamata olives, halved
1 cup crumbled feta cheese (4 oz)
1/8 teaspoon freshly ground pepper
2 teaspoons lemon juice
2 tablespoons chopped fresh basil leaves
DIRECTIONS
1. Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle and flute edges.
2. Brush 1 tablespoon of the oil over dough. Press sun-dried tomatoes into dough. Sprinkle with thyme. Bake 7 to 10 minutes or until dough is light golden brown. Reduce oven temperature to 375°F.
3. On partially baked crust, layer ingredients in following order: soppressata (gently press into dough), sliced tomatoes, salt, oregano, Asiago cheese, grape tomatoes, olives, feta cheese and pepper. In small bowl, mix remaining 1 1/2 tablespoons oil and lemon juice; spoon over tart.
4. Bake at 375°F 10 to 12 minutes longer or until thoroughly heated. Sprinkle with basil. Cut into squares.
1. Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle and flute edges.
2. Brush 1 tablespoon of the oil over dough. Press sun-dried tomatoes into dough. Sprinkle with thyme. Bake 7 to 10 minutes or until dough is light golden brown. Reduce oven temperature to 375°F.
3. On partially baked crust, layer ingredients in following order: soppressata (gently press into dough), sliced tomatoes, salt, oregano, Asiago cheese, grape tomatoes, olives, feta cheese and pepper. In small bowl, mix remaining 1 1/2 tablespoons oil and lemon juice; spoon over tart.
4. Bake at 375°F 10 to 12 minutes longer or until thoroughly heated. Sprinkle with basil. Cut into squares.
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