Photo: Ralph Anderson
1 (12-inch) pizza
1/2 cup pesto
1/2 cup pizza sauce
1 (12-inch) refrigerated pizza crust
4 to 6 plum tomatoes, sliced
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded Havarti cheese
1/2 cup refrigerated shredded Parmesan cheese
1 (4-ounce) package goat cheese, crumbled
2 tablespoons pine nuts
Spread pesto and pizza sauce over crust; top with tomato and remaining ingredients.
Bake at 425° for 10 minutes or until cheese is bubbly.