Greek Pesto Ricotta Pizza - cooking recipe

Ingredients

12 inches pre-packaged prepared pizza crust
4 -6 tablespoons commercially-prepared pesto sauce (I use Classico)
3/4 cup low-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
0.5 (14 ounce) can quartered artichoke hearts, drained
6 sun-dried tomatoes packed in oil, sliced into strips
1/2 cup fresh mushrooms, sliced and sauteed
1/4 cup shredded fresh parmesan cheese
1/4 cup walnuts, chopped and toasted
cracked black pepper (optional)

Preparation

Preheat the oven to 425 degrees.
Spread the pesto all over the crust of the pizza. Use extra pesto if desired.
Drop the ricotta cheese in dollops all over the pizza.
Sprinkle the mozzarella on top of the ricotta.
Add the artichokes, sundried tomatoes, and mushrooms.
Sprinkle the parmesan and walnuts on top.
Finish with cracked black pepper.
Bake in oven 10-12 minutes or until the crust is golden and cheese is melted. Cut into slices when it has cooled.