Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2
teaspoons olive oil
1/2
cup basil pesto
3/4
cup shredded mozzarella cheese (3 oz)
1/2
cup fresh sliced mushroom
1/4
cup bite-size pieces red bell pepper
1/2
cup pizza sauce
3/4
cup shredded mozzarella cheese (3 oz)
6
cherry tomatoes, sliced
1/4
cup thinly sliced fresh basil leaves
Preparation
Heat oven to 425°F. Unroll dough on cookie sheet; starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil. Cut dough in 3 rows by 2 rows, making 6 pieces. Cut each piece diagonally in half, forming 12 triangles. Place triangles 1 inch apart; bake 7 minutes.
Top 6 triangle crusts with the mushroom and bell pepper pizza toppings; top remaining 6 triangle crusts with all Margherita pizza toppings except basil. Bake 10 to 13 minutes longer or until crusts are deep golden brown and cheese is melted and bubbly; sprinkle basil over Margherita triangles.
