Roasted Pepper Pesto-Tomato Pizza

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1 large garlic clove, peeled

1 cup basil leaves

1/4 cup (1 ounce) grated fresh Parmesan cheese

2 tablespoons tomato paste

1 1/2 tablespoons water

1 teaspoon sugar

1 teaspoon extra-virgin olive oil

1 (5.2-ounce) bottle roasted red bell peppers, drained

1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

3 plum tomatoes, thinly sliced (about 6 ounces)

1/2 teaspoon dried oregano

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