1 8 pizza shell (uncooked)
1 large portabella mushroom, sliced
cup sliced roasted red peppers
1 tablespoons chopped fresh basil
2 tablespoons sun-dried tomato pesto
3 tablespoons olive oil
4 oz. brie, sliced thin
1.Brush pizza shell with olive oil. Grill over high heat quickly, both sides, just until grills marks appear.
2.Remove shell from grill and spread sun-dried tomato pesto over the top. Transfer to pizza pan and cook in 450 oven for 5 minutes.
3.In a large saut pan, add remaining olive oil. Cook mushrooms, peppers and basil until mushrooms are softened.
4.Remove shell from oven. Top pizza shell with mixture. Top mixture with sliced brie. Return to oven until brie is melted, about 3-4 minutes.