Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups chopped plum (Roma) tomatoes (6 medium)
2/3
cup chopped fresh basil leaves
4
teaspoons olive oil
2
cloves garlic, finely chopped or 1/2 teaspoon garlic powder
1
cup shredded Parmesan cheese
Preparation
Heat oven to 425°F. Remove pie crusts from pouches; unroll on ungreased cookie sheets. Bake 6 to 8 minutes or until light golden brown.
Meanwhile, in medium bowl, combine all remaining ingredients except cheese.
Remove partially baked crusts from oven. Spread tomato mixture over crusts; sprinkle with cheese.
Return to oven; bake 7 to 10 minutes longer or until cheese is melted and crusts are golden brown. Cut into wedges. Serve warm.
