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