Ingredients:
4 8 -inches Italian bread shells (Boboli)
1/2cup dried tomato pesto or basil pesto
1 14 -ounce can artichoke hearts, drained and coarsely chopped
1 cup fresh corn kernels
1/2cup chopped green sweet pepper
24 ounces fresh mozzarella cheese, cut into bite-size
Directions:
Line a very large baking sheet (or two large baking sheets) with foil
lightly coat foil with nonstick cooking spray
Place bread shells on prepared baking sheet
Bake in a 425 degree F oven for 5 minutes
Remove bread shells from oven
Spread tomato pesto over bread shell, leaving a 1/2-inch border around the edges
Arrange artichoke hearts, corn and pepper on bread shell
Sprinkle with cheese
Bake for 12 to 15 minutes or until cheese is melted and pizzas are heated through
"You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients."
-Julia Child
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