3/4 cup oil-packed sun-dried tomatoes, drained, and thinly sliced
2 tablespoons oil from jar
6 large basil leaves, thinly sliced
4 oz goat cheese
pre-baked pizza crust
1 medium onion, diced
1/2 summer squash
freshly ground pepper to taste
1 teaspoon dried rosemary
3-4 tablespoons of Parmesan cheese (I used a vegan substitute)
Pre-head over to 400.
In a small bowl combine goat cheese, basil, oil, and tomatoes. Staying within one inch of the outside edge, spread the mix onto the pizza crust using the back of a spoon or other smooth, rounded surface. Top with onions and summer squash (you may also use peppers, mushrooms... whatever you fancy). Sprinkle with rosemary, pepper, and Parmesan cheese. Bake for 12 minutes.
Pre-baked pizza crust
Toppings (I used green pepper, onion, tomatoes, garlic)
1/2 teaspoon oregano
1/2 teaspoon dried red peppers
Spread the pesto staying within one inch of the end. Top it, bake it, eat it!