Yield: 16 Servings
10 ounce Refrigerated Pizza Crust
1/4 cup Caesar salad dressing
3 tablespoons finely chopped oil-packed sun-dried tomatoes, drained
3 tablespoons sliced ripe olives
3 tablespoons sliced green olives with pimiento
2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
3/4 cup Salsa
Fresh basil sprigs
Heat oven to 425 F. Lightly grease cookie sheet. Unroll dough; place on greased cookie sheet. Starting at center, press out dough with hands to form 11×10-inch rectangle. Brush lightly with 3 tablespoons of the salad dressing. With fingers or handle of wooden spoon, make indentations in dough every 3 inches.
In small bowl, combine tomatoes, ripe and green olives, chopped basil and remaining salad dressing; mix well. Spoon mixture over crust; spread evenly.
Bake at 425 F. for 8 to 12 minutes or until edges are golden brown. Cut into rectangles. Arrange on serving platter around bowl of salsa; garnish with basil sprigs.