An easy, convenient meal for you and the kids!
2 personal-sized pizza crust
1/2 cup pesto cheese spread
2 tablespoons pine nuts
10 to 12 fresh fresh basil leaves, washed and dried
1 cup cream cheese, room temperature
1 cup fresh basil leaves, packed, washed, dried, and finely chopped
2 cloves garlic
6 tablespoons parmesan cheese, grated
Preheat the oven to 350ºF.
Spread the pesto cheese spread evenly on the two pizza crusts. Sprinkle with pine nuts
Bake pizzas in oven for 6 to 10 minutes or until crust edges begin to brown.
Top with basil leaves before serving
Make the pesto-cheese spread: Combine all the ingredients in a food processor and whiz to blend (about 4 to 5 pulses).
Spread on warm, toasted bread. The spread will keep in the refrigerator for 5 days, if properly chilled.
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