| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers, Breads |
16 |
Servings |
INGREDIENTS
| 10 |
oz |
Refrigerated Pizza Crust |
| 1/4 |
c |
Caesar salad dressing |
| 3 |
tb |
Finely chopped oil-packed sun-dried tomatoes, drained |
| 3 |
tb |
Sliced ripe olives |
| 3 |
tb |
Sliced green olives w/pimiento |
| 2 |
ts |
Chopped fresh basil or 1/2 teaspoon dried basil |
| 3/4 |
c |
Salsa |
|
|
Fresh basil sprigs |
INSTRUCTIONS
Prep Time: 15 minutes (Ready in 30 minutes)
Heat oven to 425 F. Lightly grease cookie sheet. Unroll dough; place on
greased cookie sheet. Starting at center, press out dough with hands to
form 11x10-inch rectangle. Brush lightly with 3 tablespoons of the salad
dressing. With fingers or handle of wooden spoon, make indentations in
dough every 3 inches.
In small bowl, combine tomatoes, ripe and green olives, chopped basil and
remaining salad dressing; mix well. Spoon mixture over crust; spread
evenly.
Bake at 425 F. for 8 to 12 minutes or until edges are golden brown. Cut
into rectangles. Arrange on serving platter around bowl of salsa; garnish
with basil sprigs.
16 servings
Posted to MM-Recipes Digest by "Paula M. Wachter"
<demoness@bellatlantic.net> on Oct 11, 1998
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