Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2 1/2
tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1/2
cup drained sun-dried tomatoes in oil (from 7-oz jar), coarsely chopped
1/2
teaspoon fresh thyme leaves
12
slices soppressata (dry-cured salami) or regular salami (4 oz)
6
medium regular tomatoes or plum (Roma) tomatoes, cut lengthwise into 1/4- to 1/2-inch slices
1/4
teaspoon salt
1
teaspoon chopped fresh oregano leaves
3/4
cup shredded Asiago cheese (3 oz)
1
cup grape tomatoes, halved
1/2
cup pitted kalamata olives, halved
1
cup crumbled feta cheese (4 oz)
1/8
teaspoon black pepper
2
teaspoons lemon juice
2
tablespoons chopped fresh basil leaves
Preparation
Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle and flute edges.
Brush 1 tablespoon of the oil over dough. Press sun-dried tomatoes into dough. Sprinkle with thyme. Bake 7 to 10 minutes or until dough is light golden brown. Reduce oven temperature to 375°F.
On partially baked crust, layer ingredients in following order: soppressata (gently press into dough), sliced tomatoes, salt, oregano, Asiago cheese, grape tomatoes, olives, feta cheese and pepper. In small bowl, mix remaining 1 1/2 tablespoons oil and lemon juice; spoon over tart.
Bake at 375°F 10 to 12 minutes longer or until thoroughly heated. Sprinkle with basil. Cut into squares.
