Fresh Tomato Basil Crescent Pizza

"Use refrigerated crescent rolls for the pizza dough and top with fresh sliced tomatoes and a drizzle of garlic basil oil. Finish off with mozzarella and Parmesan cheeses and bake. Delicious and so simple."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
39mins
Ingredients:
9
Yields:
6 slices
Advertisement

ingredients

Advertisement

directions

  • Unroll crescent dough into one long rectangle and press into an ungreased 9x13 baking pan.
  • Seal seams and perforations and bake at 375° for 14 minutes or until golden brown.
  • Meanwhile, in a skillet, saute garlic and basil in oil over low heat just until garlic softens - but do not brown the garlic.
  • Sprinkle half of mozzarella over the crust.
  • Place sliced tomatoes over cheese and drizzle oil mixture over.
  • Top with rest of mozzarella, sprinkle with Parmesan, Italian seasoning and black pepper.
  • Bake for 10 to 14 more minutes or until cheese is melted.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was very tasty! I think next time I might even use more basil. Also, maybe my oven runs hotter than I realized, but I baked both times for the shortest time given and my bottom turned out pretty dark so I'll go a few mins less next time too.
     
  2. I thought this pizza was AMAZING! My kids even loved it. Thank you!
     
  3. Wow i've been looking for a cheesecake factory pizza recipe and i've found it, yayy!!! Thank you so much for posting.
     
  4. You say "tomato," I say "tomat-Ohhh so delicious!" The fresh ingredients just make this dish. The aroma (from sauteeing the fresh basil and garlic) had my "little grasshoppers" salivating impatiently for lunch! It was great. My only regret was that I didn't have enough fresh basil. Next time, I'll be sure to have extra on hand. Thank you, Marie!
     
  5. I loved this recipe. I probably should only give it a 4 though because my husband wasn't wild about it, but it was probably because of some changes I made. I chopped the tomato up and I think that made the crust a bit watery, and because I didn't use crescent rolls (I used individual flatbreads), I didn't think I needed to crisp it up ahead of time. Probably wouldn't have it if I hadn't chopped the tomato so fine, though. Overall, though, the flavour was excellent - I may add just a touch of salt next time and possibly increase the basil, tomato, garlic mixture. I also needed to cook it another 10 minutes, but that is also because of the soupy tomatoes - the crust was a big soggy. I will definitely make this again
     
Advertisement

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes