1 large prepared pizza crust, pre-baked
1/4 cup pesto
1 large tomato, thinly sliced
1 cup mozzarella cheese, shredded
2 tbls pine nuts
1/4 cup sun-dried tomatoes, coarsely chopped
To make Pesto:
2 cloves of garlic
1 cup Basil, lightly packed
1/4 cup parmesan cheese grated
1/4 cup olive oil
2 tbls pine nuts or walnuts
Place the garlic in a food processor or blender and process until
minced. Add all other ingredients to the garlic, and process
until
pureed. Refrigerate, covered, for 2-3 days or freeze until
ready to
use.
To make sun-dried tomatoes:
8 roma tomatoes
Cut the tomatoes in half lengthwise. Place in a circle on
two layers
of paper towels on a microwave safe plate. Dry in the microwave
for 45 minutes at 30% power until nearly all of the moisture is
removed. Remove from toweling and store in a cool dry place
in a
tightly covered container until needed.
Preparing Pizza:
Spread the pesto evenly around the pre-baked pizza crust.
Top with 1/2 of the mozzarella cheese. Arrange the fresh tomato slices
over the cheese. Add the sun-dried tomatoes and the pine nuts, and
sprinkle with the remaining cheese. Bake in a pizza pan or baking
sheet at 400 degrees for 10 minutes.