Roasted Pepper Pesto-Tomato Pizza |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 clove garlic, peeled |
1 cup basil leaves |
1/4 cup grated fresh parmesan cheese (1 oz) |
2 tablespoons tomato paste |
1 1/2 tablespoons water |
1 teaspoon sugar |
1 teaspoon extra virgin olive oil |
1 (5 1/4 ounce) bottle roasted red peppers, drained |
1 lb italian cheese-flavored pizza dough (such as boboli) |
3/4 cup shredded part-skim mozzarella cheese (3 oz) |
3 plum tomatoes, thinly sliced (about 6 oz) |
1/2 teaspoon dried oregano |
Directions:
1. Preheat oven to 450 degrees.
2. Drop garlic through food chute with food processor on; process until minced.
3. Add basil and next 6 ingredients (basil through bell peppers) and process until smooth, scraping sides of bowl.
4. Place pizza crust on a baking sheet.
5. Spread pepper mixture over pizza crust, leaving a 1/2 inch border, sprinkle with mozzarella.
6. Arrange the tomato slices in a single layer on top of the cheese.
7. Bake at 450 degrees for 10 minutes.
8. Sprinkle pizza with oregano.
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