Roasted Pepper Pesto-Tomato Pizza

Ingredients

• 1 cup basil leaves 
• 1 large garlic clove peeled
• 1 teaspoon olive oil extra-virgin
• 0.5 teaspoon oregano dried
• 1 ounce parmesan cheese fresh grated
• 3 ounces part-skim mozzarella cheese shredded
• 1 pound pizza crust italian cheese-flavored (such as Boboli)
• 6 ounces plum tomatoes thinly sliced
• 5.2 ounce roasted bell peppers red drained
• 1 teaspoon sugar 
• 2 tablespoons tomato paste 
• 1.5 tablespoons water 

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 45
2. Drop garlic through food chute with food processor on; process until minced.
3. Add basil and next 6 ingredients (basil through bell peppers), and process until smooth, scraping sides of bowl once.
4. Place pizza crust on a baking sheet.
5. Spread pepper mixture over pizza crust, leaving a 1/2-inch border; sprinkle with mozzarella. Arrange the tomato slices in a single layer on top of the cheese.
6. Bake at 450 for 10 minutes.
7. Sprinkle pizza with oregano.