Pesto Cocktail Pizza Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
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 tsp: Salt,
Pepper to taste,
2 tbsp: Pine nuts,
12: In. Pizza crusts,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp