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Fresh Tomato Pizza with Pesto




Source of Recipe


Internet


List of Ingredients




1/2 cup purchased pesto or Homemade Pesto
1 16-ounce prebaked Italian pizza crust (Boboli)
3 medium ripe tomatoes, thinly sliced
Freshly ground pepper
1 2-1/4-ounce can sliced pitted ripe olives, drained (scant 2/3 cup)
2 cups shredded Monterey Jack or mozzarella cheese (8 ounces)


Recipe



Spread pesto evenly over bread shell. Place on large pizza pan or baking dish. Arrange tomato slices on top. Season with pepper. Sprinkle with olives and Monterey Jack or mozzarella cheese. Bake in a 425 degree F. oven for 10 to 15 minutes or until cheese melts and tomatoes are warm. Cut into wedges. Makes 4 servings.