Ingredients
1 tube (13.8 ounces) refrigerated pizza crust2 tablespoons olive oil2 garlic cloves, minced1/4 teaspoon salt1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided2 to 3 plum tomatoes, thinly sliced1 small red onion, thinly sliced
Preparation
Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt and half of the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425° for 12-15 minutes or until golden. Cut into rectangles.
