Pesto-Plum Tomato Pizza

• 1 (14.5-ounce) package focaccia or 1 (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli)
• 2 tablespoons pesto basil sauce (such as Pesto Sanremo)
• 3/4 pound plum tomatoes, sliced
• 2 large garlic cloves, thinly sliced
• 1/2 cup (2 ounces) preshredded part-skim mozzarella cheese
• 1/3 cup (1 ounce) preshredded fresh Parmesan cheese
• 1/2 teaspoon coarsely ground pepper
• 2 tablespoons thinly sliced fresh basil leaves

1. Preheat oven to 450u0b0.
2. Place crust on a large baking sheet. Spread pesto sauce over crust, and arrange tomato and garlic slices over crust. Top with cheeses, and sprinkle with pepper. Bake at 450u0b0 for 8 minutes or until cheese melts. Remove from oven, and sprinkle with basil. Cut into 8 slices.

italian cheese, pesto basil sauce, tomatoes, garlic, mozzarella cheese, parmesan cheese, ground pepper, basil

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