INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1/3 cup shredded fresh Parmesan cheese
1 tablespoon dried basil leaves
1 cup shredded provolone cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded Monterey Jack cheese (4 oz)
1/2 cup tomato pasta sauce
DIRECTIONS
1. If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 15x10-inch rectangle.
2. Sprinkle dough with Parmesan cheese and basil. Top with provolone, Cheddar and Monterey Jack cheeses. Drop pasta sauce by spoonfuls over cheese.
3. Bake classic crust 12 to 18 minutes, thin crust 10 to 14 minutes, or until crust is deep golden brown. Cut into 4 servings.
High Altitude (3500-6500 ft): Bake up to 2 minutes longer.
