Intense Sun-dried Tomato Pesto Pizza

A magazine find; it's fast and delicious, especially with roasted eggplant! If you cut these in tini slices they make a pretty snazzy appetizer!

• Ready In: 18 mins
• Serves: 8

Ingredients

• 1  prebaked  prepared pizza crust (Boboli)
• 1⁄3 cup sun-dried tomato pesto
• 1⁄4 cup sun-dried tomato packed in oil, drained and sliced
• 1 1⁄2 cups  shredded mozzarella cheese
• 2  tablespoons parmesan cheese (or more, if you like)

• toppings

•  sliced black olives (optional)
•  cooked crumbled bacon (optional)
• 1  slice mushroom (optional)
•  roasted eggplant (optional)

Directions

1. Spread the tomato pesto on the baked pizza crust in a thin layer, leaving about 1/2" border.
2. Arrange the sliced dried tomatoes over the pesto; sprinle with the mozzarella and Parmesan cheeses, and any toppings you care to add.
3. Bake in a preheated 500*F oven until the cheese melts and the crust is crisp, about 8-10 minutes.