2 unbaked 8-inch pizza crusts
cornmeal for dusting pan
1 cup grated mozarella
2 tbsp untoasted pine nuts, for garnish
for pesto topping
1 cup fresh green basil leaves, loosely packed
2 tbsp olive oil
1 tbsp pine nuts, toasted
1 clove garlic
1/4 tsp salt
3 tbsp grated parmesan
2 tbsp freshly grated Romano cheese

Pizza Al Pesto ( Pizzas )

Combine all ingredients for pesta topping except cheeses in blender. Blend until smooth. Transfer to bowl; stir in cheeses, mixing well until smooth.
Preheat oven to 270 degrees. Place crusts on baking pan lightly dusted with cornmeal. Arrange the mozarella over the crusts. Brush or spoon thin layer of pesto over cheese. Garnish with untoasted pine nuts and bake util browned and bubbly, 13 to 16 minutes.