Monday, December 6, 2010
Pesto Pizza with Tomatoes and Black Olives (10-inch)
Pesto and tomatoes are a match made in culinary heaven. This pizza features a pesto base along with two kinds of tomatoes - fresh Roma (plum) tomatoes and sun-dried tomatoes. The olives and cheese add an earthy dimension to round out the flavors.
Use the Thin and Rich Pizza Crust (10-inch) from this site, or substitute your own favorite 10-inch crust.
1 Thin and Rich Pizza Crust (10-inch)
1/4 cup prepared basil pesto
1 cup shredded Italian-style 4- or 5-cheese blend, or mozzarella, divided
1 tablespoon grated Parmesan cheese
2 Roma (plum) tomatoes, thinly sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced
Preheat oven to 400 degrees Fahrenheit.
Shape the pizza crust on a baking sheet.
Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded cheese and the grated Parmesan. Top with the Roma tomato slices, and then the sun-dried tomatoes and olives. Top it off with the remaining 1/2 cup of shredded cheese.
Bake for 10-15 minutes, until golden.
Remove from oven and let sit for 5 minutes before slicing and serving.
-- 3-4 servings