Roasted Pepper Pesto-Tomato Pizza

• 1 large garlic clove, peeled
• 1 cup basil leaves
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons tomato paste
• 1 1/2 tablespoons water
• 1 teaspoon sugar
• 1 teaspoon extra-virgin olive oil
• 1 (5.2-ounce) bottle roasted red bell peppers, drained
• 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 3 plum tomatoes, thinly sliced (about 6 ounces)
• 1/2 teaspoon dried oregano

1. Preheat oven to 450u0b0.
2. Drop garlic through food chute with food processor on; process until minced. Add basil and next 6 ingredients (basil through bell peppers), and process until smooth, scraping sides of bowl once.
3. Place pizza crust on a baking sheet. Spread pepper mixture over pizza crust, leaving a 1/2-inch border; sprinkle with mozzarella. Arrange the tomato slices in a single layer on top of the cheese. Bake at 450u0b0 for 10 minutes. Sprinkle pizza with oregano.

garlic, basil, parmesan cheese, tomato paste, water, sugar, extravirgin olive oil, red bell peppers, italian cheese, mozzarella cheese, tomatoes, oregano

Taken from www.myrecipes.com/recipe/roasted-pepper-pesto-tomato-pizza (may not work)