Oven-Dried Heirloom Tomato, Basil Pesto and Mozzarella Pizza

• 1/4 cup basil pesto basil
• 2 ounces mozzarella cheese shredded, divided about 1/2 cup
• 1/4 cup tomatoes heirloom, oven-dried, slice into bite size
• 2 each mushrooms, button sliced, or cremini
• 1/2 each green bell peppers slice into 1/4-inch thick
• 1/4 each red onion small onion, slice into 1/4-inch thick
• 1 each pizza shell store-bought or homemade

1. Preheat the oven to 450 F 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.
4. Top the layer of pesto with 1/2 cup of shredded mozzarella cheese.
5. Top with the oven-dried heirloom tomatoes.
6. Place the mushroom slices, bell pepper slices and red onion slices over the heirloom tomatoes.
7. Sprinkle reserved 1/4 cup of the cheese on top.
8. Bake until the shell is golden brown and the cheese is melted, about 12 minutes.
9. Cool slightly and serve warm.
10. How to oven-dry the heirloom tomatoes:
11. Slice the tomatoes into 1/4 to 1/2-inch thick slices.
12. Line the slices in a single layer on a large baking sheet coated with cooking spray.
13. Season with a little bit salt, black pepper and freshly chopped thymes if needed.
14. Roast in a 200 degrees F oven for about 3 to 4 hours, depending on how dry you want.
15. Use them to make pizza, pie, or toss with salad, pasta.
16. If you don't use them right away, you can put them into a zip-lock bag, and freeze for up to several months.

basil pesto basil, mozzarella cheese, tomatoes heirloom, mushrooms, green bell peppers, red onion, pizza shell storebought

Taken from recipeland.com/recipe/v/oven-dried-heirloom-tomato-basi-52566 (may not work)