Garden Pizza with Sun-Dried Tomato Pesto
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By
Shawn Syphus
Updated Jun 23, 2014
Toss summer veggies on top of a quick-cooking pizza crust for a foolproof weeknight dinner.
Garden Pizza with Sun-Dried Tomato Pesto
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- Prep Time 10 min
- Total 35 min
- Ingredients 7
- Servings 6
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
Instructions
-
Step1Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.
-
Step2Unroll pizza dough onto cookie sheet; press into thin even layer. Bake 8 minutes.
-
Step3Remove partially baked crust from oven. Spread pesto over crust. Layer with zucchini, tomatoes and mozzarella slices.
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-
Step4Bake 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.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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