Wednesday, January 10, 2007

Pesto veggie pizza

Start with a 1/2 batch of pizza dough (can substitute whole wheat flour for half of the white flour). Let rise an extra 30 minutes before spreading onto baking sheet or baking stone. Bake in preheated oven at about 400 degrees.

Spread a layer of basil pesto over the crust. Top with roasted red peppers, sliced mushrooms and mozzeralla. Pop it back in the oven until cheese melts. Serve hot!

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