A triple-basil bonanza with pesto sauce, Real California Pesto Jack cheese and a dramatic garnish of fried basil leaves
3 oz. pesto sauce
1 (10-inch) extra-thin pizza crust (tart dough or cracker crust preferred)
1 oz. minced garlic
2 oz. shredded Real California Pesto Jack
3 oz. shredded Real California Part-skim Mozzarella
1 oz. grated Real California 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 475°F until crust has golden edge and crisp bottom and cheese is slightly browned. Garnish with Dry Jack and basil leaves.
Recipe courtesy of Chef Mark Todd for the California Milk Advisory Board.
