Roasted Pepper Pesto-Tomato Pizza

Ingredients

• 1 large garlic clove, peeled
• 1 cup basil leaves
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons tomato paste
• 1 1/2 tablespoons water
• 1 teaspoon sugar
• 1 teaspoon extra-virgin olive oil
• 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

Preparation

1. Preheat oven to 450°.
2. 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.
3. 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.