3 oz. pesto sauce
1 10" extra-thin pizza crust
1 oz. minced garlic
2 oz. shredded Pesto Jack
3 oz. shredded part-skim mozzarella
1 oz. grated Dry Jack
6-8 large basil leaves, fried until crisp and slightly darkened
Spread pesto sauce thinly over crust; sprinkle evenly with garlic. Sprinkle with pesto jack, then with mozzarella. Bake at 475F until the crust has a golden edge and crisp bottom and cheese is slightly browned. Garnish with Dry Jack and basil leaves.