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Pesto Margherita Pizza

yield: 1 total time: 35 minutes
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Ingredients

  • 1/4 cup pine nuts toasted
  • 2 garlic cloves peeled
  • 3 cups fresh basil leaves firmly packed
  • 3/4 cup extra virgin olive oil
  • 3/4 cup parmigiano reggiano cheese grated
  • kosher salt
  • freshly ground pepper
  • 4 ounces plum tomatoes cut into 1/4-inch-thick slices
  • all-purpose flour for dusting
  • 1/2 batch pizza dough food-processor, see related recipe at left
  • 8 ounces mozzarella cheese buffalo, cut into 1/4-inch-thick slices
  • kosher salt
  • freshly ground pepper
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