1 (5.2-ounce) bottle roasted red bell peppers, drained
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
3 plum tomatoes, thinly sliced (about 6 ounces)
1/2 teaspoon dried oregano
How to Make It
Preheat oven to 450°.
Drop garlic through food chute with food processor on; process until minced. Add basil and next 6 ingredients (basil through bell peppers), and process until smooth, scraping sides of bowl once.
Place pizza crust on a baking sheet. Spread pepper mixture over pizza crust, leaving a 1/2-inch border; sprinkle with mozzarella. Arrange the tomato slices in a single layer on top of the cheese. Bake at 450° for 10 minutes. Sprinkle pizza with oregano.
This is so good. The pesto has so much flavor and is so easy to make. I used freshly roasted red bell pepper, fresh mozzarella and homemade pizza crust. I'm surprised by how few people have reviewed this recipe -- they don't know what they're missing! This is definitely a keeper.
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