Prep Time: 25 min ; Start to Finish: 45 min

Fresh basil, unmistakable for its pungent aroma, blends beautifully with mozzarella and tomato, as in this easy pizza.

2 teaspoons cornmeal
1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
2 teaspoons olive oil
1 teaspoon minced garlic
6 oz. (1 1/2 cups) shredded mozzarella cheese
1/4 cup shredded fresh Parmesan cheese
20 (1/4-inch-thick) slices Italian plum tomato (about 6 medium)
1/3 cup thin fresh basil strips

1 . Place oven rack in lowest rack position; heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal.
2 . Unroll dough; place in cornmeal-coated pan. Starting at center, press out dough with hands to edge of pan. Brush dough with oil; sprinkle evenly with garlic.
3 . Place crust in oven on lowest oven rack; bake at 425°F. for 6 to 8 minutes or until set and dry.
4 . Remove crust from oven. Sprinkle mozzarella and Parmesan cheeses over partially baked crust. Arrange tomato slices over cheese. Sprinkle with half of the basil.
5 . Return pizza to lowest oven rack; bake an additional 12 to 17 minutes or until crust is deep golden brown. Sprinkle remaining half of basil over pizza. Cut into 20 squares. Serve warm.

Recipe courtesy of Pillsbury