1/2 cup Bertolli ® Traditional Basil Pesto
1 (12-in.) prebaked pizza crust
1/2 cup ricotta cheese
1/2 lb. plum tomatoes, sliced
4 ounces fresh mozzarella, sliced
1/4 cup fresh basil leaves
Preheat oven to 450°.
Evenly spread Pesto on crust. Top with tablespoonfuls of ricotta, then tomatoes and mozzarella cheese. Season, if desired, with salt and ground black pepper.
Bake 15 minutes or until cheese is melted. Garnish with basil.