1 (12-inch) Boboli crust (already prepared) or tube (10 oz) of refrig
erated Pillsbury Pizza crust
1/2 cup mayonnaise
1/4 cup pesto sauce (from your refrigerated deli section)
1 medium Roma tomato, thinly sliced
1/2 cup Athenos crumbled traditional Feta cheese
2 to 3 slices red onion, separated into rings
1/4 cup Kalamata olives, pitted and chopped
Heat oven to 425 degrees.
Use a 12-inch Boboli Crust (already prepared) or prepare your own usi
ng 1 tube (10 oz) refrigerated Pillsbury Pizza Crust.
Unroll the dough on a baking sheet or round pizza pan and press it out
to desired size (12" round or rectangle). Bake crust at 425 degrees f
or 5 to 6 minutes.
Remove from oven.
Layer ingredients on the pizza crust in the order listed (be sure to s
pread sauces and toppings evenly to the edge of the crust).
Bake for 15 minutes or until cheese is bubbly. Cut pizza into 6-8 wedg
es and serve.