- 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust
- 4 teaspoons basil pesto
- 1/4 cup Caesar dressing (creamy or vinaigrette style)
- 8 ounces water-packed fresh mozzarella cheese, drained and cut into 1-ounce slices
- 1/4 teaspoon freshly ground pepper
- 12 slices cooked bacon
- 2 plum (Roma) tomatoes, each cut into 4 slices
- 8 large fresh basil leaves
- 1/4 cup LAND O LAKES® Butter
- Heat oven to 375 degrees F. Spray large cookie sheet with CRISCO(R) Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 16×11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle.
- Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares.
- On each of 4 crust slices, spread 1 teaspoon pesto; set aside. On each of remaining 4 slices, spread 1 tablespoon Caesar dressing. Place 2 cheese slices on each crust slice with Caesar dressing. Top cheese with pepper, 3 bacon slices, 2 tomato slices and 2 basil leaves. Top with remaining crust slices, pesto sides down.
- Heat 12-inch skillet or cast-iron skillet over medium heat until hot. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp and fillings are heated. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 tablespoons butter and sandwiches.