Mini Peach and Pesto Pizzas Erika Lenkert   From Every Day with Rachael Ray June-July 2008 SERVES 8 Prep Time: 30 min Cook Time: 12 min 1 clove garlic 1 cup loosely packed fresh basil 1/2 cup pecans 1/2 cup extra-virgin olive oil, plus more for drizzling 1/4 cup grated parmesan cheese 2 teaspoons red wine vinegar Salt and pepper One 13.8-oz tube refrigerated pizza dough 2 tomatoes, sliced into 1/2-inch wedges 2 small peaches, sliced into 1/2-inch wedges 1. In a food processor, chop the garlic. Add 1/2 cup basil, the pecans, 1/2 cup olive oil, the parmesan, vinegar, salt and pepper and puree into pesto. 2. Preheat the oven to 400°. Roll out the pizza dough on a floured surface into a 14-inch square. Cut into 8 squares and prick each one several times with a fork. Place on a lightly floured baking sheet and brush with olive oil. Bake until golden, 12 minutes. Let cool. 3. Spread 1 teaspoon of the pesto on each square and top with overlapping tomato and peach slices. Slice the remaining 1/2 cup basil into thin strips and sprinkle on the pizza. Season with salt.

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