1 (12-inch) Boboli crust (already prepared) or tube (10 oz) of refrigerated 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 using 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 for 5 to 6 minutes.
Remove from oven.
Layer ingredients on the pizza crust in the order listed (be sure to spread sauces and toppings evenly to the edge of the crust).
Bake for 15 minutes or until cheese is bubbly. Cut pizza into 6-8 wedges and serve.
No Nutritional Information Available