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French Tart

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  Refrigerated pizza crust 10 Ounce (1 Package)
  Dijon mustard 1⁄4 Cup (4 tbs)
  Thinly sliced green onions 3⁄4 Cup (12 tbs) (Including Tops)
  Dry italian herb mix 1 Teaspoon
  Shredded mozzarella cheese 3⁄4 Pound (3 Cups)
  Tomatoes 3⁄4 Pound, thinly sliced (5 Roma-Style Pieces)

Unroll crust and with your fingers press into a greased 10- by 15-inch baking pan.
Evenly spread dough with mustard, sprinkle with onions and herbs, then top evenly with cheese and tomato slices.
Bake on the bottom rack in a 425° oven until cheese is bubbly and crust is golden brown around the rim, about 20 minutes.
Cut into squares

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