| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
August 1993 |
1 |
servings |
INGREDIENTS
| 1 |
|
All Ready Pie Crust; (half of 15-ounce |
|
|
; package) |
| 1/2 |
c |
Ricotta cheese |
| 3 |
tb |
Purchased pesto |
| 3 |
tb |
Pine nuts |
| 3 |
oz |
Thinly sliced smoked salmon; cut into 1-inch |
|
|
; pieces |
|
|
Fresh basil sprig |
INSTRUCTIONS
Preheat oven to 400F. Lay pie crust in center of baking sheet. Fold in
1/2-inch of crust edge. Stand up double edge and crimp decoratively,
forming upright rim.
Blend cheese and pesto in small bowl. Spread cheese mixture over crust.
Sprinkle with pine nuts. Bake pizza until crust is set and golden, about
18 minutes.
Arrange salmon pieces over pizza. Garnish with basil and serve.
Serves 4.
Bon Appetit August 1993
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