<link href="../Styles/template.css" rel="stylesheet" type="text/css"/> <meta content="urn:uuid:54c0aff8-a09c-4dbb-a9d2-873acaee39a7" name="Adept.expected.resource"/> </head> <body> <hr/> <p class="recipe_var_slug"><b>THIN-CRUST WHOLE-WHEAT PIZZA WITH PESTO AND GOAT CHEESE</b></p> <hr/> <p class="nftk_body_first"><i>Some baking stones, especially thinner ones, can crack under the intense heat of the broiler. Our recommended stone, by Old Stone Oven, is fine if you’re using this technique. If you use another stone, you might want to check the manufacturer’s website.</i></p> <p class="nftk_body_indent">Process 2 cups basil leaves, 7 tablespoons extra-virgin olive oil, ¼ cup pine nuts, 3 minced garlic cloves, and ½ teaspoon salt in food processor until smooth, scraping down sides of bowl as needed, about 1 minute. Stir in ¼ cup finely grated Parmesan or Pecorino Romano and season with salt and pepper to taste. Substitute pesto for garlic oil. In step 5, omit basil leaves, Pecorino Romano, mozzarella, and ricotta. Top each pizza with ½ cup crumbled goat cheese before baking.</p> </body> </html>