Greek Pesto Ricotta Pizza

Ingredients

• 12 inches pre-packaged prepared pizza crust
• 4-6 tablespoons commercially-prepared pesto sauce (I use Classico)
• 3/4 cup low-fat ricotta cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 (14 ounce) can quartered artichoke hearts, drained
• 6 sun-dried tomatoes packed in oil, sliced into strips
• 1/2 cup fresh mushroom, sliced and sauteed
• 1/4 cup shredded fresh parmesan cheese
• 1/4 cup walnuts, chopped and toasted
• cracked black pepper (optional)

Directions

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Spread the pesto all over the crust of the pizza. Use extra pesto if desired.

3. 3

   Drop the ricotta cheese in dollops all over the pizza.

4. 4

   Sprinkle the mozzarella on top of the ricotta.

5. 5

   Add the artichokes, sundried tomatoes, and mushrooms.

6. 6

   Sprinkle the parmesan and walnuts on top.

7. 7

   Finish with cracked black pepper.

8. 8

   Bake in oven 10-12 minutes or until the crust is golden and cheese is melted. Cut into slices when it has cooled.