1. Heat oven to 400°F 2. Remove pie crust from pouch; place flat on ungreased cookie sheet. 3. With rolling pin, roll into 12-inch round. 4. In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil. 5. Stir in diced tomatoes. 6. Spoon and spread mixture over crust to within 3 inches of edge. 7. Fold edge of crust 3 inches over filling; crimp crust slightly. 8. Bake 25 to 35 minutes or until golden brown. 9. Cool 15 minutes. Cut into wedges. 10. Garnish with tomato slices and basil leaves. Serve warm or cool. ---------------------------------------------------------------------------
Nutrition
Ingredients
