Basil Pesto, Artichoke Hearts, Sun-dried Tomato and Roasted Bell Pepper Pizza
Instead of pizza sauce, used basil pesto, and the combination of the toppings worked deliciously well together. Cheddar and parmesan really added tons of yummy cheesiness, which was absolutely delicious with the toppings.
prepared, fresh or pre-baked, prefer whole wheat
home made or jarred
marinated, drained and sliced
prefer old and sharp, shredded
roasted red bell peppers
oil-packed, drain slightly and sliced
or cremini, sliced
2 tablespoons on each top
for garnish, optional
Preheat oven to 425 degrees F.
Spread the pesto equally over each prepared personal sized pizza shell.
You can make the pizza crust fresh or use prepared pizza dough or pre-baked shells.
Top the layer of pesto with cheddar, artichoke hearts, bell pepper, sun-dried tomatoes, mushrooms and black olives.
Sprinkle parmesan over the top.
Then Sprinkle sea salt.
Bake in the well pre-heated oven for 15 to 20 minutes or until cheese is starting to brown and tomatoes are nicely done.
Remove, let cool for a few minutes.
Serve warm topped with arugula if desired.