Title: Pesto Cocktail Pizza
Categories: Italian Cheese Pizza
Yield: 12 Servings

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

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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