Sun-Dried Tomato, Olive and Basil Pesto Flatbread

• 1 pound pizza dough store-bought or homemade, enough for 2 people, or as needed
• 4 tablespoons basil pesto basil
• 2 ounces mozzarella cheese shredded, divided, about 1/2 cup
• 1/4 cup sundried tomatoes sliced or chopped, oil-packed and partially drained
• 2 each mushrooms, button sliced, or cremini
• 1/2 each sweet red bell peppers slice into 1/4-inch thick
• 1/4 each red onion small onion, slice into 1/4-inch thick
• 3 tablespoons kalamata olives pitted and sliced
• 1 clove garlic sliced
• 1 x olive oil for drizzling

1. Preheat the oven to 450 F degree.
2. Divide the pizza into two equal portions, shape each portion into about 9 by 6-inch rectangular.
3. Spread 2 tablespoons of pesto over each flatbread.
4. Top each with 1/4 cup of mozzarella cheese.
5. Arrange sun-dried tomatoes, mushroom, bell pepper and red onion over the cheese.
6. Bake until the shell is golden brown and the cheese is melted, about 12 minutes.
7. Cool slightly and serve warm.

people, basil pesto basil, mozzarella cheese, tomatoes, mushrooms, sweet red bell peppers, red onion, kalamata olives, garlic, olive oil

Taken from recipeland.com/recipe/v/sun-dried-tomato-olive-basil-pe-53677 (may not work)