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Add a photoServings: 12
Ingredients
- 1 x (10-ounce.) can Pillsbury(r) Refrigerated Pizza Crust
- 1/4 c. purchased Caesar salad dressing
- 3 Tbsp. finely minced oil-packed sun-dry tomatoes, liquid removed
- 3 Tbsp. sliced ripe olives
- 3 Tbsp. sliced pimiento-stuffed green olives
- 2 tsp minced fresh basil or possibly 1/2 tsp. dry basil leaves
- 3/4 c. Old El Paso(r) Thick 'n Chunky Salsa, if you like
- Fresh basil sprigs, if you like
Directions
- 1. Heat oven to 425 F. Lightly grease cookie sheet. Unroll dough; place on greased cookie sheet. Starting at center, press out dough with hands to create 11 x 10 inch rectangle. Brush lightly with 3 Tbsp. of the salad dressing. With fingers or possibly handle of wooden spoon, make indentations in dough every 3 inches.
- 2. In small bowl, combine tomatoes, ripe and green olives, minced basil and remaining salad dressing; mix well. Spoon mix over crust; spread proportionately.
- 3. Bake at 425 F. for 8 to 12 min or possibly till edges are golden. Cut into rectangles. Arrange on serving platter around bowl of salsa; garnish with basil sprigs. 16 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 12 servings | |
| Calories 30 | |
| Calories from Fat 30 | 100% |
| Total Fat 3.38g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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