PIZZA MARGHERITA
with Pesto
   
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CONTACT
PESTO RECIPE (see note)
PIZZA DOUGH RECIPE (see note)
PIZZA SAUCE RECIPE (see note)
1 - 2 cup cheese (see note)
2 medium to larges tomatoes diced up
corn meal or bread crumbs
parchment paper (optional)
flour

NOTE: PESTO RECIPE: (you'll need a food processor or
blender) In food processor put: 2 or more sprigs (with
plentiful leafs) fresh Basil; stems removed.
3-5 Tablespoons Olive Oil, 5 Tablespoons or more grated
Parm or Romano, 2 Tablespoons Pine Nuts, 2-3 fresh
whole Garlic cloves. Blend. set aside.

PIZZA DOUGH RECIPE: you can use a store bought
version of already made dough, or make your own.

PIZZA SAUCE RECIPE: you can use a store bought pizza
sauce (about 10 ounces) or make your own.

CHEESE: You can use shredded Mozzarella Cheese as
well as a few large balls of Bococcini (fresh Mozzarella)
sliced up.

DIRECTIONS: Roll out dough on floured surface. On a
pizza sheet put some parchment paper. Sprinkle either corn
meal or bread crumbs on that. Then put on rolled out
dough. Pierce a few times to prevent bubbling.
Spread a thin layer of Sauce, top with Cheeses and diced
Tomatoes. With a spoon, drizzle the Pesto all about. Bake
400*F until Cheese is melted. Wait a few minutes before
slicing.
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