Pesto-chevre pizza

Yield: 1 servings

Measure Ingredient
1 \N PIZZA DOUGH;recipe
\N \N Goat Cheese;chunked;
1 \N Red Onion;sliced;
4 cups Mozzarella Cheese;grated
1 cup Basil;fresh
½ cup Parsley;fresh
2 \N Garlic;peeled;cloves
¾ cup Parmesan Cheese;grated
¾ cup Olive Oil
\N \N Cornmeal;

In a food processor, blend the basil, parsley, garlic, Parmesan, and olive oil.

Form the PIZZA DOUGH into 2 crusts; place on two oiled pizza pans in which a handful of cornmeal has been scattered.

Set the PIZZA DOUGH into a 425F oven for 10 minutes. Spread the basil sauce on the pizzas, add the goat cheese, onion and mozzarella.

Cook for 10 - 15 minutes more, until cheese bubbles.

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