Fresh Tomato Pizza With Pesto
- 1/2 cup pesto sauce
- 16 ounce prebaked Italian bread shell
- 3 medium ripe tomatoes thinly sliced
- 2 teaspoons freshly ground black pepper
- 2/3 cup sliced pitted ripe olives drained
- 2 cups shredded Monterey Jack cheese
How to make it
- Spread pesto evenly over bread shell.
- Place on large pizza pan or baking dish.
- Arrange tomato slices on top.
- Season with pepper.
- Sprinkle with olives and cheese.
- Bake at 425 for 15 minutes.
- Cut into wedges.