Italian Recipes - San Francisco Pizza

Ingredients     

• 1/3 cup slivered almonds, toasted

• 1 1/2 cups firmly packed fresh spinach leaves

• 1 cup firmly packed fresh parsley sprigs

• 1/2 cup firmly packed fresh basil leaves

• 1/2 cup olive oil

• 1/2 cup grated Parmesan cheese

• 1 teaspoon finely shredded orange peel

• 1/4 cup orange juice

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 2 12-inch purchased Italian fiat breads (focaccia) or Italian bread shells (such as Boboli brand)

• 1 cup chopped red sweet pepper

• 1/2 cup chopped seeded tomato

• 1/2 cup red onion cut into thin wedges

• 1/2 teaspoon crushed red pepper

• 1 cup grated Parmesan cheese

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Method:

1. For pesto, place almonds in a food processor or blender. Cover and  process or blend until finely chopped. Add spinach, parsley, and basil; cover.

2. With the machine running, gradually add olive oil in a thin, steady stream, processing or blending until the mixture is combined and slightly chunky. (If using a blender, stop occasionally, scrape side, and push mixture into blades. The blender produces a smoother mixture than the food processor.)

3. Add the 1/2 cup Parmesan cheese, the orange peel, orange juice, salt, and black pepper. Cover and process or blend just until combined.

4. Preheat oven to 400°F. Place each bread on a baking sheet or 12-inch pizza pan. Spread pesto over breads.

5. Top with sweet pepper, tomato, red onion, and crushed red pepper. Sprinkle with the 1 cup Parmesan cheese. Bake for 12 to 15 minutes or until heated through.

MAKE-AHEAD DIRECTIONS: Prepare the pesto as directed in step 1. Transfer to an airtight container; seal. Chill in the refrigerator for up to 1 week or freeze for up to 3 months.