Pesto Pizza With Heirloom Tomatoes

1 package personal-size prepared pizza crusts (10 ounces, 2 crusts), such as Boboli

½cup Classic Basil Pesto (recipe follows)

2 ounces fresh part-skim mozzarella cheese

6-8 heirloom cherry tomatoes (see notes)

1 tablespoon shaved parmesan cheese

Place crusts on an ungreased cookie sheet. Stir pesto to mix in any oil that may have separated. Spread pesto evenly over crusts. (It will be a very thin layer.) Cut mozzarella into thin slices or small chunks and place evenly over pizzas.

Rinse tomatoes and cut in half. Layer tomatoes over mozzarella, and sprinkle parmesan evenly over tomatoes.

Bake according to pizza crust package directions, until cheese is melted and crust reaches desired crispness. Cut into wedges, and serve.

Serve two.

Cook’s notes: Commercially prepared pesto can be used. Regular cherry tomatoes or grape tomatoes can be used. Preheat oven to temperature specified on crust package directions.

Nutrition values per pizza: 563 calories, 33 g fat (8 g saturated), 50 g carbohydrates, 2 g fiber, 17 g protein, 21 mg cholesterol, 720 mg sodium.