With a ready-made crust, this pizza can be on a serving tray in half an hour. The triple cheese blend will make these slices go fast.
—PAT STEVENS GRANBURY, TX
START TO FINISH: 30 MIN. • MAKES: 16 SLICES
1/2 cup finely chopped red onion
1/2 cup finely chopped sweet red pepper
1 tablespoon olive oil
1 prebaked 12-inch pizza crust
1/2 cup prepared pesto
1 cup (4 ounces) crumbled feta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Parmesan cheese
1 can (4 1/4 ounces) chopped ripe olives
1 medium tomato, thinly sliced
1. Preheat oven to 400°. In a small skillet, saute onion and red pepper in oil until tender. Remove from heat; set aside.
2. Place crust on an ungreased 14-in. pizza pan. Spread pesto to within 1/2 in. of edges. Layer with cheeses, onion mixture, olives and tomato.
3. Bake 15-18 minutes or until cheese is melted.
TOP TIP
After making Easy Three-Cheese Pesto Pizza, you may have a partially used container of pesto left over. Here are some easy ideas to put those leftovers to good use:
• Mix a little pesto with butter or mayonnaise for a sandwich spread.
• Stir a little into mashed potatoes.
• Add a dab to tuna or egg salad.