Laurie made two “personal” size Boboli pizzas for us last night. The pesto sauce is a wonderful alternative to tomato sauce.

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The rest of the ingredients are as varied as you want them to be.  In our house, a lot depends on what is in the refrigerator. I think that's called a "kitchen sink Boboli".  But on this night Laurie layered on the following, in approximately this order:

• Boboli Crust (Small x 2) (These crusts are pre-made and pre-cooked)

• Sauce (Ricotta Pesto or Tomato)
• Sautéed yellow pepper
• Fresh basil leaves
• Fresh Parsley
• Italian Seasoning
• Powdered Onion
• Mini pre-cooked meatballs
• Mozzarella balls
• Broccoli
• Shredded Mozzarella cheese
• Parmesan cheese

• Red pepper flakes? (I am guessing that Laurie put a few of these on her pizza. But thankfully not on mine.)

Cook 10-15 minutes at 475F.