Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
3
tablespoons extra-virgin olive oil
1
teaspoon herbes de Provence
3
plum (Roma) tomatoes, finely chopped (3/4 cup)
1/2 cup chopped pitted kalamata olives
4
cloves garlic, chopped
2
teaspoons chopped fresh basil leaves
1
teaspoon freshly ground pepper
1/2 teaspoon coarse sea salt
Fresh basil leaves or rosemary sprigs, if desired
Preparation
Heat oven to 400°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press out dough into 15x10-inch rectangle. Brush with 1 tablespoon of the oil; sprinkle with herbes de Provence.
Bake 15 to 18 minutes or until light golden brown.
Meanwhile, in medium bowl, mix tomatoes, olives, garlic, remaining 2 tablespoons oil, the chopped basil, pepper and salt.
Cut flatbread into 24 pieces. Top evenly with tomato mixture. Garnish with basil leaves.
