1 store-bought or homemade 12″ pizza crust
1 tub Bear Pond Farm Sun-Dried Tomato Pesto
2/3 cup shredded Parmesan cheese
8-10 black and/or green pitted olives
Garnish: 3-4 basil or lettuce leaves, chopped
Preheat oven to 425 degrees (or to package instructions for pizza dough). Pre-bake crust for 5-8 minutes.
Remove crust from oven and spread the pesto over top. Keep pesto 2” from the crust rim. Top pizza with the cheese. Keep cheese 1” from the crust rim. Scatter olives on top. (You can cut them in half if you choose.)
Place the pizza back into the oven and cook until crust begins to turn golden brown (approx. 8-10 minutes). Remove from oven and garnish with chopped basil or lettuce leaves.