Fresh Tomato Tart With Lily Parmesan Pepper Crust

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 6 pieces lily frozen crescent roll dough
• 1 teaspoon fresh coarse ground black pepper
• 1 tablespoon shredded parmesan cheese
• 2 tablespoons olive oil
• 12 ounces smoked mozzarella cheese
• 6 tablespoons pesto sauce
• 4 -5 granger county tomatoes
• 3 tablespoons chopped fresh basil
• 2 tablespoons pine nuts, lightly toasted

Recipe

• 1 directions preheat oven to 400 degrees.
• 2 lightly spray 11 x 16 tart pan or baking sheet with non-stick cooking spray.
• 3 remove six lily frozen dough pieces from the freezer.
• 4 allow lily frozen roll dough to thaw.
• 5 to thaw the rolls quickly: place wrapped dough in the microwave for about 30 seconds.
• 6 turn and heat just until dough is soft, but not warm.
• 7 using a rolling pin or stretching with your hands, roll dough as thin as possible.
• 8 sprinkle the pepper and parmesan cheese over the dough and roll so the ingredients stick into the dough.
• 9 place cheese side up on baking sheet or tart pan.
• 10 prick dough with a fork and bake for 8 to 10 minutes or until lightly browned.
• 11 meanwhile chop basil and slice tomatoes into to ¼-inch slices.
• 12 brush crust lightly with olive oil.
• 13 layer the cheese on the dough and return to oven for 2 to 3 minutes, until the cheese melts.
• 14 remove from oven.
• 15 spread the pesto in a thin layer on top of the cheese.
• 16 top with tomato slices.
• 17 sprinkle the top with basil and toasted pine nuts.