1 each Plillsbury Refrigerated Pie Crust
1/2 cup Progresso Italian Style Bred Crumbs
1/3 cup Basil, fresh, chopped
1/4 cup Romano cheese, grated
1/4 teaspoon Freshly ground pepper
1 cup Ricotta cheese, part skim milk
3 tablespoons Extra-virgin olive oil
3 each Plum tomatoes, seeded, diced
Garnish
1 each Plum tomato, sliced
8 each Basil leaves
Instructions
Heat oven to 400 degrees F. Remove crust from pouch; unfold crust. Place on ungreased cookie sheet; press out fold lines. With rolling pin, roll to form 12 in. round
In medium bowl, combine bread crumbs, chopped basil, Romano cheese, salt pepper, ricotta cheese and oil; mix well. Stir in diced tomatoes. Spoon and spread over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.
Bake for 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomatoes slices and basil leaves. Serve warm or cool.
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Yields: 12 Servings
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