Prep Time: 20 minutes (Ready in 1 hour 10 minutes)

APPETIZERS:

1 Pillsbury Pie Crust
1/2 cup Italian bread crumbs
1/3 cup fresh basil, chopped
2 cloves garlic, minced
1/4 cup grated Romano, Parmesan or Asiago cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup ricotta cheese
1/4 cup fresh Italian parsley, minced, stems removed
3 tablespoons olive oil
1 small onion, finely minced
olive oil spray
3 diced plum tomatoes

GARNISH:

plum tomato, sliced
fresh basil leaves

Preheat oven to 400°F.

Remove pie crust from refrigerator 20 minutes before using. Unroll onto an ungreased baking sheet, Press out

Using a rolling pin, roll pie crust out to measure 12 inches.

In a medium bowl, combine bread crumbs, chopped parsley, basil and garlic, grated cheese, salt and pepper, ricotta cheese and oil; mix well. Stir in diced tomatoes (drain if using canned). Spread mixture over crust to within 3 inches of edge. (Tip: Do not mound mixture in center). Sprinkle with minced onion and spray lightly with olive oil.

Fold edge of crust 3 inches over filling, pressing lightly.

Bake for 25 to 35 minutes or until edges are golden brown. Cool and slice into wedges. Garnish with sliced tomatoes and basil leaves.

Variation: Add thinly sliced chopped salami, pepperoni, prosciutto, Serrano ham or cold cuts to the ricotta mixture for a hearty meal!

Submitted by: CM