Wednesday, June 20, 2007

Tomato and Basil Pizza

1 tube (8 oz.) refrigerated crescent rolls
½ tsp. garlic powder
1 T olive oil
½ cup chopped fresh basil (I just used some dried basil)
10 oz. sliced provolone cheese
4 medium tomatoes, seeded and thinly sliced
¼ cup grated Parmesan cheese
¼ tsp. pepper

Unroll crescent dough into one long rectangle. Press into an ungreased 13x9 in. baking pan; seal seams and perforations. Bake at 375 deg. for 14-16 minutes or until golden brown. If using fresh basil, cook in olive oil for 2 minutes until heated through. Otherwise, I just sprinkled the olive oil and dried basil directly on the pizza. Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, olive oil/basil (fresh or dried), garlic powder, Parmesan cheese, and pepper. Repeat layers. Bake for 15 minutes or until cheese is melted.
Kearney, MO

1 comment:

Rae said...

Angie once brought this to a meeting--and it was delicious! The crescent roll crust was so light and buttery... I think that this pizza would make a terrific appetizer.