Garden Pizza with Sun-Dried Tomato Pesto Recipe
Toss summer veggies on top of a quick-cooking pizza crust for a foolproof weeknight dinner.
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Cooking tools:
- Pepper mill
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 1/2 cup sun-dried tomato pesto (from a jar)
- 1 medium zucchini, thinly sliced
- 1/2 cup halved grape tomatoes
- 8 oz fresh mozzarella cheese, cut into 1/4-inch slices
- 2 tablespoons fresh basil leaves
- Freshly cracked black pepper
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