Pesto, Ricotta And Sun-Dried Tomato Pizzas - cooking recipe

Ingredients

4 small thin crust prepared pizza crust
8 tablespoons pesto sauce
2 cups ricotta cheese (don't use low fat for this)
3/4 cup sun-dried tomato packed in oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 cup fresh basil, rough chopped as a garnish

Preparation

Pizza crusts -- Grill one side just until lightly brown, then flip and brush the top side with pesto. Grill just another minute until heated through and the bottom side is lightly toasted. This can be done in the oven or on the grill. I prefer the grill for this if possible.
Cheese -- Mix the ricotta with the tomatoes, salt and pepper and spread over the warm pesto pizzas. Garnish with fresh basil and slice in 4-6 pieces as an appetizer.
The best light appetizer that is healthy but packs tons of flavor.