PESTO PIZZA APPETIZERS|
12-inch refrigerated prepared
1 can condensed Cheddar cheese
2 cloves garlic, minced
1/2 c. chopped almonds
1/2 tsp. basil leaves, crushed
1/2 tsp. oregano leaves,
1 c. drained, cooked, chopped
3/4 c. grated Parmesan cheese
1 c. shredded Mozzarella
Preheat oven to 425 degrees. Grease 12-inch pizza pan. Place
refrigerated crust in pizza pan; pat refrigerated biscuits into
pan; or roll out thawed bread dough to fit into pan. Bake
crust until top is dry, about 5 minutes for prepared crust,
about 10 minutes for biscuit or bread dough. Meanwhile, in
covered blender or food processor, combine Cheddar cheese soup,
garlic, almonds, basil, oregano, broccoli and Parmesan cheese.
Blend or process until smooth. Spread soup mixture over crust.
Sprinkle with Mozzarella. Bake 15 minutes more or until pizza
is hot and cheese is melted. Cool slightly; cut into squares.
Makes 32 appetizer servings.
Tip: To serve this pizza as a main dish, cut into
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