I LOVE pizza. As a Chicago native, I am partial to my deep dish pizza…however, there is nothing remotely healthy about it 😛 Though, deep dish pizza is not something I get on a normal basis if I get pizza. It’s usually for something special. On a normal basis, I generally will eat any kind of pizza. Anything from normal to thin crust. Before I started going on my vegetarian health kick, my favorite type of pizza was a thin crust pizza with pepperoni, feta cheese and garlic. Now, I gotta live without the pepperoni for the time being. No biggie, I love veggie pizza. I’ve been experimenting with different pizza recipes and here is one that I enjoyed. I hope you will as well.
- 10 ozs pizza crust
- 3 tbsps pesto (commercial)
- 1 34 cups plum tomato (slices)(I didn’t have any so I used peppers)
- 1 cup part-skim mozzarella cheese (shredded)(I used a bit more…)
- Preheat oven to 450°.
- Place pizza crust on a baking pan and spread pesto on top in a thin layer. Arrange tomato slices in a single layer on top, and sprinkle with cheese. Bake at 450° for 10-15 minutes or until golden brown.