PESTO PIZZA APPETIZERS

12-inch refrigerated prepared pizza crust
1 can condensed Cheddar cheese soup
2 cloves garlic, minced
1/2 c. chopped almonds
1/2 tsp. basil leaves, crushed
1/2 tsp. oregano leaves, crushed
1 c. drained, cooked, chopped broccoli
3/4 c. grated Parmesan cheese
1 c. shredded Mozzarella cheese

Preheat oven to 425 degrees. Grease 12-inch pizza pan. Place
refrigerated crust in pizza pan; pat refrigerated biscuits into pan; or roll out thawed bread dough to fit into pan. Bake crust until top is dry, about 5 minutes for prepared crust, about 10 minutes for biscuit or bread dough. Meanwhile, in covered blender or food processor, combine Cheddar cheese soup, garlic, almonds, basil, oregano, broccoli and Parmesan cheese. Blend or process until smooth. Spread soup mixture over crust. Sprinkle with Mozzarella. Bake 15 minutes more or until pizza is hot and cheese is melted. Cool slightly; cut into squares.

Makes 32 appetizer servings.
Tip: To serve this pizza as a main dish, cut into wedges.