Roasted Pepper Pesto-Tomato Pizza

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  clove garlic, peeled
• 1  cup basil leaves
• 1⁄4 cup  grated fresh parmesan cheese (1 oz)
• 2  tablespoons tomato paste
• 1 1⁄2 tablespoons water
• 1  teaspoon sugar
• 1  teaspoon extra virgin olive oil
• 1 (5 1/4ounce) bottle  roasted red peppers, drained
• 1  lb  italian cheese-flavored  pizza dough (such as Boboli)
• 3⁄4 cup  shredded part-skim mozzarella cheese (3 oz)
• 3  plum tomatoes, thinly sliced (about 6 oz)
• 1⁄2 teaspoon dried oregano

Directions

1. Preheat oven to 450 degrees.
2. Drop garlic through food chute with food processor on; process until minced.
3. Add basil and next 6 ingredients (basil through bell peppers) and process until smooth, scraping sides of bowl.
4. Place pizza crust on a baking sheet.
5. Spread pepper mixture over pizza crust, leaving a 1/2 inch border, sprinkle with mozzarella.
6. Arrange the tomato slices in a single layer on top of the cheese.
7. Bake at 450 degrees for 10 minutes.
8. Sprinkle pizza with oregano.