Mediterranean Pizza

[vegelady]

Mediterranean Pizza
Submitted by: The California Avocado Commission
Serves: 4

1 (7-ounce) jar dried tomatoes in oil
1 large sweet onion, thinly sliced
2 garlic gloves
1/4 cup fresh basil leaves
1/4 cup pine nuts, toasted
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1 (12-inch) Italian bread shell
3 large California avocados peeled and sliced
1 (3-ounce) log goat cheese

DIRECTIONS:

Drain tomatoes, reserving oil.

Saute onion in 1 tablespoon reserved oil in a medium skillet over medium-high
heat about 12 minutes or until golden brown. Cool.

Process tomatoes, remaining reserved oil, garlic, and next 4 ingredients in a
food processor until smooth, stopping to scrape down sides.

Spread tomato pesto over bread shell; top evenly with onion, avocado, and
goat cheese.

Bake at 350 degrees for 20 minutes. Serve immediately.
Makes 4 to 6 servings.