- 12
- 20 mins
- 70 mins
4.7/5
(15 Votes)
Ingredients
- 1 box Pillsbury® refrigerated pie crusts, 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
Step 1
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.