1 refrigerated pie crust, softened
1/2 cup Italian style bread crumbs
1/3 cup chopped fresh basil
1/4 cup grated Romano cheese
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 cup part-skim ricotta cheese
3 tbsp. extra-virgin olive oil
3 Italian plum tomatoes, seeded, diced

Garnish:

1 Italian plum tomato, sliced, if desired
8 fresh basil leaves, if desired

Heat oven to 400°F. Remove crust from pouch; unfold crust. Place on ungreased cookie sheet; press out fold lines With rolling pin, roll to form 12-inch round.

In medium bowl, combine bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil; mix well. Stir in diced tomatoes. Spoon and spread over crust to within 3-inches of edge. Fold edge of crust 3-inches over filling; crimp crust slightly.

Bake at 400°F. for 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool.

Makes 12 servings.

Submitted by: Ruth Flores