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| pesto sauce: 1/2 cup |
| Italian bread: 1 lb |
| red tomatoes: 3 (thinly sliced Freshly ground pepper) |
| black olives: 2.25 oz |
| monterey jack cheese (shredded): 2 cups |
Credit: www.bhg.com
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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.
