Pesto: Puree in a food processor (Adjust oil if thinner pesto is desired)
6 Tablespoons olive oil
2/3 Cup packed, fresh basil leaves
3 Tablespoons pine nuts
4 Cloves garlic/minced

Cheese: Combine in a large mixing bowl
1 Cup Whole Milk Ricotta cheese
½ Cup freshly grated parmesan cheese
½ Cup cheddar cheese
½ teaspoon salt
1/2 teaspoon black pepper

Mozarella Cheese – 1 l/2 cup grated

Preheat Oven 450 degrees

Line a pizza pan with a round of commercial pizza dough. Using the back
of a tablespoon, spread the pesto on the pizza dough. Top with
teaspoons of the cheese mixture. Evenly sprinkle the mozzarella cheese
on top of the pizza.

Bake 10-12 minutes or until cheese is melted but not brown.

Optional – Add: 1 Cup minced clams, sautéed in small amounts of olive
oil and white wine. Add to pizza and bake an additional 1-2 minutes.

Optional – Add: 1 Cup, seeded and chopped, tomatoes marinated in 1
Tablespoon of olive oil and ½ teaspoon of balsamic vinegar. Add to
pizza and bake an additional 1-2 minutes.

Roll out as desired, top with ingredients and place on a pizza peel that has been generously dusted with either cornmeal or semolina flour or a combination of both.

Bake pizza on pre-heated bakestone until done, from 8 to 12 minutes, depending on the thickness of crust.