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Pizza
with
Tomato
Parmesan
Pesto

    Ingredients:

    • 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

    Pizza with Tomato Parmesan Pesto

     

    Ingredients:

    • 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

     

    Instructions:

    Preheat oven to 425°F (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.