Roasted Pepper Pesto-Tomato Pizza

[Wienie]

This pizza was great and very quick to make! My husband, who does not really appreciate red or green peppers, loved it. It called for 3 Roma tomatoes sliced, but I only had an assortment of small yellow and red tomatoes. They were perfect and very colorful. They did release a bit of their juice during baking, but I just poured it off.
This is a definate keeper!
W

[Jen]

I really liked this too! Very quick, and not too many dirty dishes (just the food processor). I think the pesto would be good on other things too.

Jen

[lindrusso]

I give this one a thumbs up too. I used pesto that I had in the freezer, so that upped the fat content, but it was sooo convenient. I had some left over and froze it to try as a spread for crostini or crackers.

[katejames]

Hi, I was searching for ideas for dinner tonight and this one sounded good. Which issue was this pizza in? Thanks!

[Wienie]

It;s in the October issue. Let me know if you need the recipe.
Thanks,
W

[bookworm]

All I can say is WOW. I hesitated to try this one at first. It was wonderful. I had some roasted red peppers in the freezer which worked wonderfully. It's even better the next day. Great Job Cooking Light.

[RunnerKim]

I agree this is a good recipe. I also used roasted red pepper I had frozen but had to guess at how much - the weight given for the jarred variety must have included liquid or I'd been using a lot of pepper. Bookworm how much did you use?

Kim

[Peggy]

Ditto!

I made this a couple of weeks ago. It was very easy and delicious! My husband said it was the best homemade pizza I have ever made!

Peggy