HEIDI
08-14-2006, 11:24 AM
1 Pillsbury® refrigerated pie crust (from 15-oz box), 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)
1 . 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.
2 . Meanwhile, in medium bowl, combine all remaining ingredients except cheese.
3 . Remove partially baked crust from oven. Spread tomato mixture over crust; sprinkle with cheese.
4 . Return to oven; bake 7 to 10 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges. Serve warm.
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)
1 . 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.
2 . Meanwhile, in medium bowl, combine all remaining ingredients except cheese.
3 . Remove partially baked crust from oven. Spread tomato mixture over crust; sprinkle with cheese.
4 . Return to oven; bake 7 to 10 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges. Serve warm.