Roll out pizza dough into a 25cm lightly greased pizza tray. Spread pizza sauce and Caboolture cheese evenly over dough base. Arrange mushrooms, artichoke hearts, capsicum and eggplant onto base and finish off with basil pesto and
Parmesan. Bake at 475 F for 7-8 minutes.
Mix pine nuts, basil leaves, garlic and Parmesan in food processor until finely chopped. Leave processor running and slowly add olive oil until smooth paste forms.