Pesto Dijon Pizzas
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Dijon mustard||1⁄3 Cup (5.33 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Olive oil||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon (Divided)|
|Dried basil leaves||1 1⁄2 Teaspoon, divided (Divided)|
|Prebaked pizza crust||16 Ounce (2 Packages, 8 Ounce Each, Small One)|
|Baked ham slices||4 Ounce (Thin Ones)|
|Plum tomatoes||3 , sliced|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
1. Blend parsley, mustard, walnuts, oil, 1 tablespoon Parmesan cheese and 1 teaspoon basil in small bowl. Divide mixture and spread evenly onto each pizza crust. Top each crust with 2 ounces ham, tomato slices and mozzarella cheese. Sprinkle with remaining Parmesan cheese and basil. Place on baking sheet.
2. Bake at 450°F for 8 to 10 minutes or until cheese melts. Cut into wedges; serve warm.