1 10 oz. can refrigerated pizza crus
t4 oz. crumbled feta cheese
2 large red, ripe tomatoes, sliced
1/4 cup pitted and sliced Kalamata olives
1 bunch fresh basil, chopped
olive oil
Heat oven to 425F. Unroll pizza crust from can and press into a 15" x 11" cookie sheet. Prebake for 7 minutes or until crust just starts to brown. Remove from oven. Cover crust with sliced tomatoes, then sprinkle evenly with basil and olives, then top with feta cheese. Drizzle lightly with olive oil. Bake for 6 to 10 minutes more or until crust is golden brown.
“Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.”
Dave Barry
Favorite World Wide Pizza Toppings
Squid and Mayo Jaga (mayonnaise, potato and bacon) in Japan; and green peas in Brazil. In Russia, they serve pizza covered with mockba; a combination of sardines, tuna, mackerel, salmon and onions. In France, a popular combo is called the Flambé, with bacon, onion and fresh cream.
