Cheesy Pesto Pizzas
This pizza dish is entirely meatless (for all of you vegetarians out there). Even so, the pizza is delicious...
- 6 Italian bread shells (6 inches in diameter)
- 1 package (8 ounces) reduced-fat cream cheese or regular cream cheese
- 6 tbls pesto
- 4 roma tomatoes, sliced
- 3/4 cup 1/2-inch yellow bell pepper
- 2 medium green onions, sliced (1/4 cup)
- 1 tbls chopped fresh or 1/2 tbls dried basil leaves
- 1/2 cup shredded mozzarella cheese (2 ounces)
- 1/2 cup shredded Fontina or provolone cheese (2 ounces)
- 2 tbls freshly grated Parmesan cheese
Heat oven to 450 degrees. Place bread shells on ungreased large cookie sheet. Spread with cream cheese to within 1/4 inch of edges. Gently spread pesto over cream cheese.
Top with tomatoes, bell pepper and onions. Sprinkle with basil and cheeses. Bake 7-12 minutes or until pizzas are hot and cheese is melted. (6 wonderful servings!)
(Betty Crocker, Easy Meatless Dishes [Minneapolis: General Mills Inc, 1996] 25)
Email: cbvogle@msn.com
