Ingredients
3
packages (10 oz each) prebaked Italian pizza crusts (6 inch) or 6 pita breads (6 inch)
6
oz 1/3-less-fat cream cheese (Neufchâtel) or regular cream cheese, softened (from 8-oz package)
6
tablespoons basil pesto
4
plum (Roma) tomatoes, sliced
3/4
cup 1/2-inch pieces yellow bell pepper
4
medium green onions, sliced (1/4 cup)
1
tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
1
cup shredded mozzarella cheese (4 oz)
2
tablespoons freshly grated Parmesan cheese
Preparation
Heat oven to 450°F. On ungreased large cookie sheet, place pizza crusts.
Spread cream cheese on pizza crusts to within 1/4 inch of edges. Gently spread pesto over cream cheese. Top with tomatoes, bell pepper and onions. Sprinkle with basil and both cheeses.
Bake 7 to 12 minutes or until cheeses are melted.
