Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1
cup basil pesto
8
large slices (1/2 inch thick) mozzarella cheese
1
pint (2 cups) cherry tomatoes, halved
1/4
cup balsamic reduction sauce, if desired
10
to 15 small basil leaves, if desired
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
Unroll pizza crust onto cookie sheet. Spread pesto over crust. Top with cheese slices.
Bake 12 to 15 minutes or until crust edges are golden brown and cheese is melted.
Remove from oven. Top pizza with tomato halves. Drizzle with balsamic reduction sauce. Sprinkle with basil leaves. Serve immediately.
