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    Dawn Parkison


    pizza dough rolled out ( I make my own or you can use store bought)

    2 tsp’s pesto (or more)

    extra garlic if desired (there’s garlic in the pesto, but you can add garlic powder)

    olive oil (about 2 tsp.’s)

    grated romano or parmesan cheese

    1 cup mozzerella

    Preheat oven to 400 degrees

    Place ready to cook dough on pizza stone (don’t forget to sprinkle a little cornmeal on your stone first) or whatever pan your using and lightly score with back side of knife in strips but don’t cut all the way to pan.

    In a small bowl stir pesto and a little olive oil then spoon over pizza dough and spread with spoon or rubber spatula until all the dough is covered. Now sprinkle mozzerella, then romano and if you want additional garlic, sprinkle garlic powder over the cheese. Bake for 10-12 minutes, or until cheese is golden and so is pizza crust. Serve with marinara sauce or simply eat plain along with pizza, pasta, or nice tossed salad.




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