Intense Sun-dried Tomato Pesto Pizza |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 8 |
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A magazine find; it's fast and delicious, especially with roasted eggplant! If you cut these in tini slices they make a pretty snazzy appetizer! Ingredients:
1 prebaked prepared pizza crust (boboli) |
1/3 cup sun-dried tomato pesto |
1/4 cup sun-dried tomato packed in oil, drained and sliced |
1 1/2 cups shredded mozzarella cheese |
2 tablespoons parmesan cheese (or more, if you like) |
sliced black olives (optional) |
cooked crumbled bacon (optional) |
1 slice mushroom (optional) |
roasted eggplant (optional) |
Directions:
1. Spread the tomato pesto on the baked pizza crust in a thin layer, leaving about 1/2 border.
2. Arrange the sliced dried tomatoes over the pesto; sprinle with the mozzarella and Parmesan cheeses, and any toppings you care to add.
3. Bake in a preheated 500*F oven until the cheese melts and the crust is crisp, about 8-10 minutes.
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