Recipe - Pesto Cocktail Pizza

One half cup Olive oil
2 cup Tightly packed basil leaves
One fourth cup Tightly packed fresh parsley
Three fourths cup Grated parmesan cheese
2 Cloves Garlic, cut in half
One half teaspoon Salt
Pepper to taste
2 tablespoon Pine nuts
12 In. Pizza crusts

Preheat oven to 425 degrees. For pesto sauce, place oil, basil, parsley,
One half cup cheese, garlic, salt and pepper and pine nuts in a processor or
blender.

Using onoff 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 One fourth cup of cheese. Slice and serve immediately.
Makes two 12 inch pizzas.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0895351471 SHARED BY: Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini