Pesto Feta Pizza
Source of Recipe
Rebecca Sodergren, Pittsburgh Post-Gazette (posted to recipecircus by stella)
Recipe Introduction
"I used a thin-crust Boboli and added some mozzarella along with the feta.
A word to the wise: I used two cloves of garlic, and the pizza was quite garlicky. If you use four cloves, you'd better not be visiting the dentist afterwards."
List of Ingredients
2 cups fresh parsley or basil, firmly packed
3/4 cup Parmesan or Romano
2/3 cup olive oil
2 to 4 cloves garlic
1/3 cup pine nuts or walnuts
Feta Cheese to tasteRecipe
Preheat oven to 400. Place basil and garlic in food processor bowl and blend until smooth. Add nuts and cheese and continue blending. While processor is running, add olive oil until creamy. (Pesto can be stored up to three months in refrigerator if covered with a thin layer of olive oil, or it can be frozen.)
To assemble pizza: Use pastry brush to add a thin coat of oil to pizza shell (can omit this step). Spread pesto over shell. Sprinkle feta over top and add thinly sliced and quartered tomatoes, if desired.
Bake 10-15 minutes. Serve with a salad.
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