Total Time
45mins
Prep 20 mins
Cook 25 mins

Add a fresh finish to these appetizers by garnishing each serving with a thin slice of fresh plum tomato and shredded fresh basil.

Ingredients Nutrition

Directions

  1. Heat oven to 400°F
  2. Remove pie crust from pouch; place flat on ungreased cookie sheet.
  3. With rolling pin, roll into 12-inch round.
  4. In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil.
  5. Stir in diced tomatoes.
  6. Spoon and spread mixture over crust to within 3 inches of edge.
  7. Fold edge of crust 3 inches over filling; crimp crust slightly.
  8. Bake 25 to 35 minutes or until golden brown.
  9. Cool 15 minutes. Cut into wedges.
  10. Garnish with tomato slices and basil leaves. Serve warm or cool.