Molto Basilico



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. 

Additional Information

Recipe Source: Manufacturers Pizza
Submitted By: California Milk Advisory Board