tomatoes and basil !!

Apparently Better Homes and Gardens in not unfamiliar with my predicament! Too much basil, too many tomatoes, too little time. When started up the computer this morning, here's what was waiting for me on the AT&T website. Thanks, Better Homes!

Fresh Tomato Pizza with Pesto

Ingredients:

2 cups shredded Monterey Jack or mozzarella cheese (8 ounces)
3 medium ripe tomatoes, thinly sliced
1 2-1/4-ounce can sliced pitted ripe olives, drained (scant 2/3 cup)
1/2 cup purchased pesto or Homemade Pesto
Freshly ground pepper
1 16-ounce prebaked Italian bread shell

Steps:
1. Spread pesto evenly over bread shell. Place on large pizza pan or baking dish. Arrange tomato slices on top. Season with pepper. Sprinkle with olives and Monterey Jack or mozzarella cheese. Bake in a 425 degree F. oven for 10 to 15 minutes or until cheese melts and tomatoes are warm. Cut into wedges. Makes 8 servings.

2. Pizza Crust Tip: If a prebaked Italian bread shell is unavailable for pizza making, you can use a 10-ounce package of refrigerated pizza dough instead. Simply unroll the dough onto a greased 12-inch pizza pan, building up the edges slightly. Bake in a 425 degree F. oven for 8 minutes. If necessary, cover the edges of the dough with foil to prevent over browning. Proceed as directed in the recipes for Fresh Tomato Pizza with Pesto.

Can't wait to try this one! Yummy!