The richness of the red pepper pesto with the Gouda makes this an excellent vegetarian lunch or dinner.
1 prepared pastry crust, rolled out
3-4 Tbsp red pepper pesto
1/2 cup shredded Gouda cheese, divided
2 plum tomatoes, chopped
1-2 zucchini, chopped
Using a spatula, spread the red pepper pesto over the crust, going within 1/2 inch of the edges. Sprinkle 1/2 of the Gouda on top. Bake in preheated oven for 15-20 minutes while working on the next step.
Heat 1 Tbsp olive oil over med-high heat in a frying pan. Add zucchini and cook 3-4 minutes, stirring often. Add tomatoes and sprinkle Italian seasoning over top. Cover and cook 5 minutes.
Gently spoon the tomato and zucchini mixture over the baked crust. Sprinkle remaining cheese over top and a bit more Italian seasoning, then bake another 10 minutes. Serve hot.