Pizza With Cherry Tomatoes, Kalamata Olives, Roasted Red Peppers, And Basil Oil

Pizza With Cherry Tomatoes, Kalamata Olives, Roasted Red Peppers and Basil Oil

A Twelve Inch Prepared Pizza Shell (Pre-Baked Are Preferred)

A Twelve Inch Aluminum Pizza Pan

Ten Fresh Basil Leaves

1/4 Cup Of Olive Oil

1/2 Pint Cherry Tomatoes Sliced In Half

A Roasted Red Pepper Cut Into About 1/2 Inch Wide X 1 Inch Long Strips

A Minced Garlic Clove

1/3 Cup Of Pitted Kalamata Olives Sliced In Half

1/4 Teaspoon Of Sea Salt

A Pinch Of Freshly Ground Black Pepper

10 Part Skim Mozzarella Cheese Slices

Into a food processor, add the basil leaves, the sea salt, the ground black pepper, and the olive oil. Pulse until smooth.

Preheat the oven to 475 degrees.

Evenly brush the top of the pizza shell with the basil infused oil. Spread the tomatoes, the minced garlic, the olives, and the red pepper strips uniformly over the top of the pizza. Place the mozzarella cheese slices over the vegetables.

Baked in the preheated oven for 15 minutes or until the cheese becomes bubbly. Let the pizza sit out at room temperature for 10-15 minutes before slicing.