Garden Pizza With Sun Dried Tomato Pesto Recipe

Ingredients

1

                        can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust

1/2

cup sun-dried tomato pesto (from a jar)

1

medium zucchini, thinly sliced

1/2

cup halved grape tomatoes

8

oz fresh mozzarella cheese, cut into 1/4-inch slices

2

tablespoons fresh basil leaves

Freshly cracked black pepper

Preparation

Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.

Unroll pizza dough onto cookie sheet; press into thin even layer. Bake 8 minutes.

Remove partially baked crust from oven. Spread pesto over crust. Layer with zucchini, tomatoes and mozzarella slices.

Bake 10 to 12 minutes longer or until cheese is melted and crust is light golden brown. Top with basil leaves and black pepper. Cool 5 minutes before serving.