Fresh Tomato Pizza with Pesto



½ cup purchased pesto
1 16-ounce Italian pizza shell
3 medium ripe tomatoes, thinly sliced
1  2¼-ounce can sliced, pitted ripe olives, drained (about 2/3 cup)
2 cups shredded Monterey Jack or mozzarella cheese (8 ounces)


1. Spread pesto over bread shell.

2. Place on a large pizza pan or baking sheet.

3. Arrange tomato slices on top.

4. Sprinkle with olives and cheese.

5. Bake in a 425°F oven for 10 to 15 minutes or until cheese melts.

6. Cut into wedges.

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