Easy Homemade Pesto Pizza with Mozarella and Tomatoes
1 Rhodes frozen white bread loaf
Follow directions on the back of the Rhodes white bread loaves for thawing and making pizza crusts. Put pizza crusts on greased cookie sheets. Cover with homemade pesto (see recipe below), slices of fresh mozarella cheese, and slices of fresh tomato. Bake at 400 for 6 minutes until golden (or longer depending on oven) and broil for about 2 minutes.
2 cups basil leaves
1/3 cup pine nuts
1-2 cloves garlic
1/2 cup olive oil
1/2 cup parmesan cheese
salt and pepper
Pulse basil and pine nuts in food processor until combined. Add garlic until chopped and combined. Add olive oil and combine until smooth. Use spatula to scrape down sides. Add parmesan cheese until incorporated. Season with salt and pepper and pulse until smooth.