Cheesy Margherita Pizza from Pillsbury (originally made 8/2010)
I've had a dozen tomatoes on my table for a few days. In the
fridge, a tube of the new crescent roll sheets. In my head, an idea
for a pizza/tart type thing with basil-ricotta on the base and thinly
sliced tomatoes on the top. Finished off with a sprinkle of shredded
parm. Quick scan of the fridge revealed that I used the last of the
ricotta and forgot to replace it. Hmm. Option 2, cream cheese/basil,
spread on crust, topped with thinly... Sigh. Cream cheese, gone.
Pillsbury makes the crescents, I figured I'd check their site. I used
the search and came up with this recipe, and while it's not exactly
what I envisioned, it's good. I found mine softer in the middle than
the edges, most likely due to using the one big sheet instead of
splitting it in two as the recipe recommends. I'd definitely split it
* Exported from MasterCook *
Cheesy Margherita Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet -- (8 oz)
2 teaspoons olive oil
1 1/2 cups shredded Italian cheese blend (6 oz)
3 medium plum (Roma) tomatoes -- sliced
2 tablespoons fresh basil strips- used dried and put it on under the cheese
Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet; press into 12x8-inch rectangle. Brush with oil.
Top with cheese and tomatoes.
Bake at 375°F 12 to 15 minutes. Sprinkle with basil.
Source: adapted from http://www.pillsbury.com/recipes/cheesy-margherita-pizza/ffdbd051-9132-4f30-aa72-dd4d0bd7c3fe