Pesto Caprese Focaccia - Instructions Continued
additional 30-45 minutes or until dough has puffed slightly.
3. Meanwhile, fit processor with mini-bowl and mini-multipurpose blade. Add basil, 6
tablespoons pine nuts, Parmesan cheese, remaining 2 tablespoons olive oil, water,
garlic and black pepper; process on HIGH until well combined and nearly smooth.
4. Preheat oven to 375 F. Spread basil (pesto) mixture carefully over top of dough.
Arrange tomato slices evenly over pesto. Bake 20-25 minutes or until bottom of crust
is golden brown. Top evenly with fresh mozzarella cheese. Return to oven for 3-4
minutes or until cheese is just beginning to melt. Sprinkle with reserved 2
tablespoons pine nuts, additional chopped basil and black pepper. Allow to cool 3
minutes before cutting into triangles with serrated knife.
Yield: 8 servings, or 16 appetizer servings