Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/4
cup basil pesto
1/2
cup ricotta cheese
3/4
cup shredded mozzarella cheese (3 oz)
3/4
cup crumbled chèvre (goat) cheese (3 oz)
1/4
cup freshly grated Parmesan cheese
Crushed red pepper flakes, if desired
2
pimiento-stuffed green olives
Preparation
Heat oven to 425°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet. Starting at center, press out dough to large ghost shape, (about 15x10 inches), stretching almost to edge of cookie sheet. Bake 5 to 6 minutes or until crust is golden brown.
Spread pesto to within 1/2 inch of edges. Top with cheeses. Bake 15 minutes longer or until cheese is melted and bubbly. Sprinkle with pepper flakes. Arrange olives on the “head” to look like eyes.
