Pesto Cocktail Pizza
pizza
1/2 cup olive oil
2 cup tightly packed basil leaves
1/4 cup tightly packed fresh parsley
3/4 cup grated parmesan cheese
2 cloves garlic, cut in half
1/2 teaspoon salt
1 pepper to taste
2 tablespoon pine nuts
12 in. pizza crusts
Preheat oven to 425 degrees. For pesto sauce, place oil, basil, parsley, 1/2 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 1/2 inch of edge. Bake until top bubbles, 4 to 5 minutes. Sprinkle with remaining 1/4 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
Yield: 12 servings
