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Pesto cocktail pizza

Yield: 12 servings

Ingredients:

• 1/2 c Olive oil 1/2 ts Salt
• 2 c Tightly packed basil leaves Pepper to taste
• 1/4 c Tightly packed fresh parsley 2 tb Pine nuts
• 3/4 c Grated parmesan cheese 12 In. Pizza crusts
• 2 Cloves Garlic

Instructions:

cut in half 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

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