Pesto Pizza with Cherry Tomatoes

1 package mini prepared pizza crusts (10 ounces, 2 crusts), such as Boboli
½ cup Basil Pesto, recipe follows*
2 ounces fresh mozzarella cheese, part skim
6 to 8 heirloom cherry tomatoes*
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.

* 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.

Approximate Values Per Serving: 563.5 calories (52% from fat), 32.5 g fat (8 g saturated), 21 mg cholesterol, 17 g protein, 50 g carbohydrates, 2 g dietary fiber, 720.5 mg sodium

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