Cheesy Tomato and Bell Pepper Pizzas

 

3

packages (10 oz each) prebaked Italian pizza crusts (6 inch) or 6 pita breads (6 inch)

6

oz 1/3-less-fat cream cheese (Neufchâtel) or regular cream cheese, softened (from 8-oz package)

6

tablespoons basil pesto

4

plum (Roma) tomatoes, sliced

3/4

cup 1/2-inch pieces yellow bell pepper

4

medium green onions, sliced (1/4 cup)

1

tablespoon chopped fresh or 1/2 teaspoon dried basil leaves

1

cup shredded mozzarella cheese (4 oz)

2

tablespoons freshly grated Parmesan cheese

• 1 Heat oven to 450ºF. On ungreased large cookie sheet, place pizza crusts.
• 2 Spread cream cheese on pizza crusts to within 1/4 inch of edges. Gently spread pesto over cream cheese. Top with tomatoes, bell pepper and onions. Sprinkle with basil and both cheeses.
• 3 Bake 7 to 12 minutes or until cheeses are melted.