Pesto Ricotta Pizza
1 large partially baked pizza crust, such as Boboli
3/4 cup ricotta cheese
1/2 cup Stonewall Kitchen Basil Pesto
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 plum tomatoes, sliced and seeded
1/2 cup sliced green, red or yellow bell pepper (or combination of all three)
1/4 cup sliced black olives
Preheat oven to 450 degrees F.
In a small bowl combine the ricotta cheese and milk. Spread over pizza crust.
Top ricotta cheese with the pesto, then layer the mozzarella and Parmesan cheeses, vegetables and olives.
Bake pizza pie on a pizza stone or cookie sheet for 8-10 minutes, or until the cheese melts and bubbles.
Top with fresh ground pepper and parsley flakes. Serve immediately.