Fresh Tomato Pizza with Pesto

1/2 cup purchased pesto or Homemade Pesto
1 16-ounce prebaked Italian bread shell
3 medium ripe tomatoes, thinly sliced
Freshly ground pepper
1 2-1/4-ounce can sliced pitted ripe olives, drained (scant 2/3 cup)
2 cups shredded Monterey Jack or mozzarella cheese (8 ounces)

Spread pesto evenly over bread shell. Place on large pizza pan or baking dish. Arrange tomato slices on top. Season with pepper. Sprinkle with olives and Monterey Jack or mozzarella cheese. Bake in a 425 degree F. oven for 10 to 15 minutes or until cheese melts and tomatoes are warm. Cut into wedges. Makes 8 servings.

Pizza Crust Tip: If a prebaked Italian bread shell is unavailable for pizza making, you can use a 10-ounce package of refrigerated pizza dough instead. Simply unroll the dough onto a greased 12-inch pizza pan, building up the edges slightly. Bake in a 425 degree F. oven for 8 minutes. If necessary, cover the edges of the dough with foil to prevent over browning. Proceed as directed in the recipes for Fresh Tomato Pizza with Pesto.