Chilled Veggie Pizza

1 refrigerated whole wheat pizza crust (in the tube)

1 – 8oz package Neufchatel cheese (low fat cream cheese)

¼ cup prepared basil pesto

1 cup shredded carrots

¾ cup diced zucchini

¾ cup diced bell pepper

¾ cup halved grape tomatoes 

1/3 cup finely diced red onion

1 cup shredded white sharp cheddar

¼ cup finely chopped fresh basil

1 tsp garlic powder

½ tsp salt

½ tsp black pepper

Olive oil for drizzling

Preheat oven to 425 degrees. On a cookie sheet lightly greased with olive oil, unroll pizza crust and carefully stretch to a rectangle. Sprinkle with garlic powder and salt. Bake for 15 to 20 minutes until crust is a golden brown. Drizzle with a bit of olive oil. Let cool.

In a small bowl, stir together Neufchatel cheese and pesto thoroughly. Spread over cooled crust. Top with vegetables and then cheese. Sprinkle with basil and pepper. Chill for about 30 mins before serving.

Refrigerate leftovers for up to two days.