Ingredients:

• 1 – 10 oz can refridgerated pizza crust
• 1 tablespoon olive or vegetable oil
• 1/2 to 1 teaspoon dried basil leaves
• 1/2 to 1 teaspoon dried rosemary leaves, crushed
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 1 small tomato
• 1 oz (1/4 cup) shredded fresh Parmesan cheese

Directions:

1. Heat oven to 425 degrees. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on greased cookie sheet. Starting at center, press out dough with hands to form 12×8 inch rectangle.

2. In small bowl, combine oil, basil, rosemary and garlic; mix well. Brush over dough; sprinkle with salt.

3. Chop tomato; place in shallow bowl. With back of spoon, crush tomato. Spread tomato over dough.

4. Bake at 425 degrees for 5 to 9 minutes or until edges are light golden brown.

5. Remove from oven; bake an additional 2 to 3 minutes or until cheese is melted and edges are golden brown. Cut into squares. Serve warm.

Prep time: 10 minutes (ready in 25 minutes) Makes 9 servings.