Ingredients
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2 cups fresh basil leaves
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1 -2 medium fresh garlic clove
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1/8-1/4 cup fresh grated parmesan cheese (the good stuff!)
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1/4 cup olive oil
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8 ounces sliced provolone cheese (or mozzarella)
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1/8 cup sliced black olives
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3 roasted red peppers, cut in strips (or fresh, see NOTE)
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1/4 cup pine nuts
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1/2-3/4 cup baby portabella mushrooms, sliced
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1/2-1 teaspoon salt
Instructions
- Preheat oven to 425º.
- Prepare pesto sauce by combining basil, pine nuts, garlic and parmesan in blender or food processor. Blend well.
- Slowly drizzle olive oil in blender or processor while blending, until thick.
- Season to taste with salt. (None may be necessary.).
- Set aside.
- Heat a little olive oil in skillet and saute mushrooms a few minutes to increase flavor. (If using fresh red bell pepper, add with mushrooms.) Cool slightly.
- Spread pesto sauce over pizza crust.
- Evenly distribute provolone, red bell peppers, black olives and artichokes over pesto.
- Sprinkle with additional parmesan, if desired.
- Bake in preheated oven 15 minutes or until cheese is bubbly.