Cooking from the freezer and pantry tonight - this represented the last of the frozen pesto from last year. No more pesto for a couple months, until I can make it fresh from the garden again. (Lots of peppers left in the freezer still, though.) I made this with some excellent Gouda from Upinngil Farm.
1 14-inch pizza crust
1/2 cup basil pesto (thawed if frozen)
1 red bell pepper, diced
1/4 - 1/2 cup dried tomatoes, rehydrated
2-3 oz Gouda, in small cubes
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the pesto over the crust, then sprinkle with the pepper, tomatoes, and Gouda. Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.