Pizza with Tomato and Basil

Mama Mary's Thin and Crispy pizza crust (9 oz)

Cooking spray

2 tablespoons Delallo Sun Dried Tomato Pesto Sauce

1/2 cup (2 ounces) shredded fresh mozzarella cheese

1/2 cup part-skim ricotta cheese

1/2 cup sliced small tomatoes (such as Campari tomatoes)

1/4 teaspoon black pepper

1/4 cup small basil leaves

Sliced portabella babybella mushroom

Crumbled goat cheese these to taste

Crushed red pepper (optional)

1. Preheat oven to 425 degrees with oven rack in center of oven. 

2. Place a baking sheet in oven; heat for 10 minutes.

3. While baking sheet heats, place crust on another baking sheet. Lightly coat crust with cooking spray. Spread pesto evenly over crust, leaving a 1/4 inch border; sprinkle mozzarella evenly over pesto. Dollop ricotta, by teaspoonfuls, evenly over mozzarella. Slide crust onto preheated baking sheet, using a spatula as a guide.

4. Bake for 8 minutes or until cheese begins to melt.

5. Remove from oven; top evenly with goat cheese,  tomatoes, black pepper, and basil. Sprinkle with red pepper.