Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup Progresso™ Italian-style bread crumbs
1/3
cup chopped fresh basil
1/4
cup grated Romano cheese
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
1
cup part-skim ricotta cheese
3
tablespoons extra-virgin or regular olive oil
3
plum (Roma) tomatoes, seeded, diced
1
Italian plum tomato, sliced, if desired
8
fresh basil leaves, if desired
Preparation
Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. With rolling pin, roll into 12-inch round.
In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil. Stir in diced tomatoes. Spoon and spread mixture over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
Bake 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.
