Basil Pesto, Roasted Pepper, Sun-dried Tomatoes and Portabella Mushrooms Pizza

• 1/4 cup basil pesto basil
• 1/4 cup sweet red bell peppers, roasted
• 2 tablespoons sundried tomatoes sliced
• 2 each mushrooms, portabello sliced
• 2 ounces mozzarella cheese shredded, divided, about 1/2 cup
• 1 each pizza shell prepared, fresh or pre-baked

1. Preheat the oven to 400F (200C) degree.
2. Spread the pesto equally over each prepared personal sized pizza shell.
3. You can make the pizza crust fresh or use prepared pizza dough or pre-baked shells.
4. Top the layer of pesto with 1/2 cup of shredded mozzarella cheese.
5. Top with the roasted bell pepper, sun-dried tomatoes and portabella mushrooms.
6. Sprinkle reserved 1/4 cup of the cheese on top.
7. Bake until the shell is golden brown and the cheese is melted, about 20 minutes more.
8. Cool slightly and serve warm.

basil pesto basil, sweet red bell peppers, tomatoes, mushrooms, mozzarella cheese, shell

Taken from recipeland.com/recipe/v/basil-pesto-roasted-pepper-sun--50231 (may not work)