EASY PESTO PIZZA

SAUCE:

2 c. loosely-packed fresh basil leaves
1/3 c. pine nuts
1 tsp. minced garlic in water
1/2 c. fresh-grated Parmesan cheese
1/2 c. extra-virgin olive oil
salt and pepper to taste

2 pizza crusts, premade, or make own
1/2 tsp. red pepper flakes, optional
4 c. grated provolone cheese


Process the sauce ingredients except the olive oil to a rough paste in a food processor or blender. Slowly add the olive oil (through a feed-tube if you have one) until a smooth paste is produced. Season with salt and pepper.

Spread desired amount of sauce over each of the pizza crusts. Sprinkle with the red pepper flakes. Top with the grated provolone, and bake according to the crust directions. Let stand a few minutes before slicing.

*We have added extra ingredients like sliced green peppers, fresh sliced mushrooms, and onion rings to this pizza. All ways are delicious- experiment to find your favorite!

**You can store the leftovers of the sauce in the refrigerator for up to a week, or freeze.