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Fresh Tomato Basil Pizza

I crave this bruschetta-like pizza in spring, when I'm planting tomatoes in our garden. Slices make great appetizers when the tomatoes are ripe. But you can also serve the pizza alongside a grilled entree or as a meatless main course.
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    6 slices, 3 servings

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh basil
  • 1 tablespoon olive oil
  • 8 ounces sliced provolone cheese
  • 4 medium tomatoes, thinly sliced
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon pepper

Directions

  • Unroll crescent dough into one long rectangle. Press into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 14-16 minutes or until golden brown. Meanwhile, in a small skillet, saute garlic and basil in oil for 1 minute.
  • Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted.
Nutrition Facts
2 each: 680 calories, 44g fat (19g saturated fat), 57mg cholesterol, 1399mg sodium, 42g carbohydrate (13g sugars, 3g fiber), 30g protein.

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