Roasted Pepper Pesto-Tomato Pizza

Roasted Pepper Pesto-Tomato Pizza
Photo by Randy Mayor

Ingredients

  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1 teaspoon sugar
  • 3 plum tomatoes, thinly sliced (about 6 ounces)
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
  • + 17 more ingredients
    • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
    • 1 cup basil leaves
    • 1 ½ tablespoons water
    • ½ teaspoon dried oregano
    • ½ teaspoon dried oregano
    • 1 teaspoon sugar
    • 1 teaspoon extra-virgin olive oil
    • 1 large garlic clove, peeled
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
    • 1 ½ tablespoons water
    • 1 (5.2-ounce) bottle roasted red bell peppers, drained
    • 1 teaspoon extra-virgin olive oil
    • 1 large garlic clove, peeled
    • 1 cup basil leaves
    • 1 (5.2-ounce) bottle roasted red bell peppers, drained
    • 3 plum tomatoes, thinly sliced (about 6 ounces)

Preheat oven to 450°. Drop garlic through food chute with food processor on; process until minced. Add basil and next 6 ingredients (basil through bell peppers), and process until smooth, scraping sides of bowl once. Place pizza crust on a baking sheet. Spread pepper mixture over pizza crust, lea...

View full recipe at My Recipes

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