Pesto Pizza

In a processor or blender combine basil, cheese, oil and garlic. Process until well blended. Add yogurt and process until smooth. Season with salt and pepper. Can be prepared and stored in the fridge for up to 2 days. Place a pizza stone, baking tiles or an inverted baking sheet on the lower rack of the oven; preheat to 500~ or the highest oven setting. Divide dough into 8 pieces. Using your fists, stretch 1 piece in a 6" round. Alternatively, with a rolling pin, roll out on a lightly floured surface. (Keep remaining dough covered with a towel or plastic wrap). Place on a cornmeal dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily. Stretch or roll second round of dough and place beside the first. Spread 1 tb pesto on each round of dough. Arrange ½ c sliced tomatoes over top of each one. Season lightly with salt and pepper. Carefully slide the pizzas onto the heated pizza stone, tiles or sheet and bake for 10 to 14 minutes or until the bottoms are crisp and browned. Working with 2 pizzas at a time, repeat with the remaining dough

Your Pesto Pizza is ready. Buon appetito!