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1/2 cup pesto 1/2 cup pizza sauce 1 (12-inch) refrigerated pizza crust 4-6 plum tomatoes, sliced 1 cup shredded Mozzarella cheese 1 cup shredded Havarti cheese 1/2 cup shredded Parmesan cheese 1 (4-ounce) package goat cheese, crumbled 2 tablespoons pine nuts Spread pesto and pizza sauce over crust; top with tomatoes and remaining ingredients. Bake at 425 degrees for 10 minutes or until cheese is bubbly. Yield: 1 pizza. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |