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.
Since 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 next time.
Cheesy Margherita Pizza
- 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
- Heat oven to 375º.
- 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.
cheesy, tomatoes, pizza
Pizza, Appetizers, Snacks, Main Dishes
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