1. Preheat oven to 450°.
2. Place crust on a large baking sheet. Spread pesto over crust to within 1/2 inch of edge. Sprinkle provolone cheese and remaining ingredients over pesto in the order given.
3. Bake at 450° for 12 minutes or until crust is crisp. Cool 5 minutes; cut into 6 wedges.
ON THE SIDE: Bring home sliced cucumbers from the salad bar at your supermarket, and dress them with rice vinegar and a little salt. Some sesame seeds sprinkled on top are a nice garnish.