Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/2
cup refrigerated basil pesto
1
small green bell pepper, sliced
1
small red bell pepper, sliced
1/2
cup chopped red onion
1
cup sliced fresh mushrooms (3 oz)
1
large plum (Roma) tomato, sliced
2
tablespoons sliced ripe olives, drained
1 1/2
cups shredded Italian cheese blend (6 oz)
Preparation
Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
Spread pesto evenly over dough. Top with remaining ingredients.
Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.
