Pesto Cocktail Pizza
Yield
12 servingsPrep
30 minCook
5 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| 2 | cups |
basil
tightly packed |
*
|
| ¼ | cup |
parsley leaves
fresh, tightly packed |
|
| ¾ | cup |
Parmesan cheese
grated |
|
| 2 | cloves |
garlic
cut in half |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | tablespoons |
pine nuts
|
|
| 2 | each |
pizza shell
12 inches |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 473 | ml |
basil
tightly packed |
*
|
| 59 | ml |
parsley leaves
fresh, tightly packed |
|
| 177 | ml |
Parmesan cheese
grated |
|
| 2 | cloves |
garlic
cut in half |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 3E+1 | ml |
pine nuts
|
|
| 2 | each |
pizza shell
12 inches |
*
|
Directions
Preheat oven to 425℉ (220℃).
For pesto sauce, place oil, basil, parsley, ½ 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 ½ inch of edge.
Bake until top bubbles, 4 to 5 minutes.
Sprinkle with remaining ¼ cup of cheese.
Slice and serve immediately.
Makes two 12 inch pizzas.
