Recipe - Pesto Dijon Pizza

One half cup Parsley, chopped
1/3 cup Grey Poupon Dijon Mustard
One fourth cup Walnuts, chopped
1 tablespoon Olive oil
2 tablespoon Grated Parmesan cheese,
divided
1 One half teaspoon Dried basil leaves, divided
2 pack (8 oz) small prepared pizza
crusts
4 ounce Thinly cut or sliced up deli baked ham
3 Plum tomatoes, cut or sliced up
1 cup Mozzarella cheese, shredded

In small bowl, combine parsley, mustard, walnuts, oil, 1 tbsp Parmesan
cheese and 1 tsp basil. Divide mixture and spread evenly onto each pizza
crust. Top each crust with 2 ounces ham, tomato slices and mozzarella
cheese. Sprinkle with remaining Parmesan cheese and basil. Place on baking
sheet. Bake at 450 for 810 minutes or until cheese melts. Cut into wedges;
serve warm.

MC Formatting by taillon@access.mountain.net

Recipe by: Grey Poupon Posted to EATL Digest 30 Mar 97 by The Taillons
taillon@ACCESS.MOUNTAIN.NET on Mar 30, 1997