*Preheat oven to 450°. Unroll 1 (11-ounce) can refrigerated thin-crust pizza dough onto a baking sheet. Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon crushed red pepper, and 1 minced garlic clove; brush over dough. Sprinkle dough with 1/3 cup chopped kalamata olives. Bake at 450° for 11 minutes or until browned and done. Top with 2 tablespoons thinly sliced basil.
Farfalle with Tomatoes, Onions, and Spinach Menu