Garden Pizza With Sun-Dried Tomato Pesto

• 1can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
• ½cup sun-dried tomato pesto (from a jar)
• 1medium zucchini, thinly sliced
• ½cup halved grape tomatoes
• 8oz fresh mozzarella cheese, cut into ¼-inch slices
• 2tablespoons fresh basil leaves
• Freshly cracked black pepper

Instructions

1. Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.

2. Unroll pizza dough onto cookie sheet; press into thin even layer. Bake 8 minutes.

3. Remove partially baked crust from oven. Spread pesto over crust. Layer with zucchini, tomatoes and mozzarella slices.

4. Bake 10 to 12 minutes longer or until cheese is melted and crust is light golden brown. Top with basil leaves and black pepper. Cool 5 minutes before serving.

Recipe Notes:

Since fresh mozzarella is very soft, the easiest way to get thin slices is to cut it with unflavored dental floss.

Have more vegetables you want to throw on top? Try sliced yellow summer squash, mushrooms and even fresh bell pepper slices!