Dried tomato pesto and basil pizza from François Chartier Recipe

Name: Dried tomato pesto and basil pizza from François Chartier
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: de 4 à 6 portions
Ingredients: 1 pizza shell of choice; 125 mL (½ cup) dried tomato pesto; 1 ball of fresh mozzarella, thinly sliced; To taste, fresh Thai basil, coarsely chopped.

Ingredients

1 pizza shell of choice
125 mL (½ cup) dried tomato pesto
1 ball of fresh mozzarella, thinly sliced
To taste, fresh Thai basil, coarsely chopped.

PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD de 4 à 6 portions

Instructions

Preheat oven to 190°C (375°F).
Place the pizza shell on a baking sheet and spread the dried tomato pesto on top.
Add the mozzarella slices.
Bake on the middle rack for about 30 minutes.
Remove from the oven and sprinkle with basil before serving.
You can replace the basil with finely ground cloves.