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Garden Pizza with Sun-Dried Tomato Pesto

(1)
  1 reviews
  • 10 min prep time
  • 35 min total time
  • 7 ingredients
  • 6 servings
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Toss summer veggies on top of a quick-cooking pizza crust for a foolproof weeknight dinner.

Shawn Syphus Shawn Syphus
June 23, 2014

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic 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

Steps

  • 1 Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.
  • 2 Unroll pizza dough onto cookie sheet; press into thin even layer. Bake 8 minutes.
  • 3 Remove partially baked crust from oven. Spread pesto over crust. Layer with zucchini, tomatoes and mozzarella slices.
  • 4 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.
  • 1 Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.
  • 2 Unroll pizza dough onto cookie sheet; press into thin even layer. Bake 8 minutes.
  • 3 Remove partially baked crust from oven. Spread pesto over crust. Layer with zucchini, tomatoes and mozzarella slices.
  • 4 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.

Expert Tips

Since fresh mozzarella is very soft, the easiest way to get thin slices is to cut it with unflavored dental floss.

Have more vegetables you want to throw on top? Try sliced yellow summer squash, mushrooms and even fresh bell pepper slices!

Nutrition Information

No nutrition information available for this recipe
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