PESTO AND BASIL PIZZA

1 thin crust pizza base

1 cup basil pesto

¼ cup toasted pine nuts

1 leek, sliced

1 jar marinated artichoke hearts, drained

ricotta

grated mozzarella

fresh basil leaves, chopped

pepper

Preheat oven to 400F.

Cover pizza base with pesto.

Spread with pine nuts, leek and artichoke hearts.

Dot with ricotta and top with mozzarella.

Sprinkle with chopped basil and pepper, to taste.

Bake for 10-12 minutes or until cheese is golden.