Pesto cocktail pizza
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 2 | cups | Tightly packed basil leaves |
| ¼ | cup | Tightly packed fresh parsley |
| ¾ | cup | Grated parmesan cheese |
| 2 | Cloves Garlic, cut in half | |
| ½ | teaspoon | Salt |
| Pepper to taste | ||
| 2 | tablespoons | Pine nuts |
| 12 | In. Pizza crusts | |
Directions
Preheat oven to 425 degrees. For pesto sauce, place oil, basil, parsley, ½ cup cheese, garlic, salt and pepper and pine nuts in a processor or blender.
Using on-off turns, process or blend ingredients for about 2 minutes, scraping down sides of blender or processor bowl once or twice.
Spread half of pesto sauce evenly over each pizza, coming to within ½ inch of edge.
Bake until top bubbles, 4 to 5 minutes.
Sprinkle with remaining ¼ cup of cheese. Slice and serve immediately. Makes two 12 inch pizzas.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93