Ingredients
- Pesto:
- 1/2 cup Diamond of California® Walnuts
- 1 cup fresh basil
- 1/4 cup grated parmesan cheese
- 2 cloves of garlic, chopped
- 1 teaspoon salt
- 1/2 cup olive oil
- Pizza:
- 1 sheet of frozen puff pastry
- 8 cherry tomatoes, cut in half
- 1 1/2 cups shredded mozzarella
- 1/2 cup shredded fresh basil
- 1/4 cup balsamic glaze
The Steps
- Preheat the oven to 375.
- Place all of the pesto ingredients in a food processor and pulse until combined.
- Cut four 4 inch circles out of the puff pastry and place on a parchment lined baking sheet. Use a fork to poke several small holes in the dough
- Spoon about 2 tbsp of pesto on to each. Use a spoon to spread, leaving a ¼ each around the edges.
- Place 4 tomato halves on each, then top with shredded mozzarella, divided evenly between each pizza.
- Bake the pizzas for 20 minutes, then broil them for 2 additional minutes to brown the cheese.
- Top each pizza with shredded basil and s drizzle of balsamic glaze.
