Bill's Basil Pizza

2 cups of basil leaves, firmly packed
2 gloves garlic
1/3 cup pine nuts
1/4 cup olive oil
1/3 to 1/2 cup Parmesan cheese

1 egg
375g smooth ricotta
125g cottage cheese

4-5 fresh tomatoes, thinly sliced
mozzarella and parmesan to cover
pizza dough (see Basic Pizza Dough)

Mince the 2 cloves of garlic in your food processor. Add and process the pine nuts. Add about half the basil and drizzle in half the olive oil, process until loosely chopped. Scrape down your processor then add the rest of the basil leaves. Process, adding the rest of the oil, until you have a paste. Add 1/3 to 1/2 cup of freshly grated Parmesan cheese. Process once more. Scrape out and set aside. Now you have made pesto.

In the washed processor bowl, combine the cottage cheese, ricotta and egg. Roll out the pizza dough into the pizza pan, covering it with the ricotta mixture. Then layer on the pesto, followed by the thinly sliced tomatoes. Sprinkle with mozzarella and parmesan to cover the top.

Bake at 400F or 200C for half an hour or until crust is golden brown, slice, and eat.