Pesto Pizza



12 servings



1/2 cup olive oil
2 cups 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 tsp. salt
Pepper to taste
2 tbsp. pine nuts
2 12-inch pizza crusts


Preheat oven to 425°F. 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.

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