• 1 Heat oven to 400°F. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12-inch rectangle.
  • Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan; poke bottom and sides of crust with fork. Bake 10 to 13 minutes or until light golden brown; remove from oven, and cool 5 minutes.
  • 3 Spread pesto on partially baked crust. Place tomato slices on top of pesto layer. Bake 7 to 10 minutes or until tomatoes are heated through. Sprinkle with Parmesan cheese. Bake 1 to 2 minutes or until cheese is melted.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

We Also Love