Source: BV Wine Recipes
Without the red sauce the pizza is a different creature
entirely. A creamy, garlicky white sauce makes a good
foil for chicken or fresh vegetable toppings.
1 pound pre-formed pizza crust
4-6 tablespoons pesto sauce
1/4-1/3 cup thinly sliced sundried tomatoes (in olive
oil)
4-5 ounces Brie cheese, chilled
1-2 tablespoons pine nuts (optional)
1-2 tablespoons freshly grated Parmesan cheese,
preferably Reggiano
freshly ground black pepper
Preheat oven to 475° F. Spread pesto evenly over the
surface of pizza crust. Drain the sundried tomatoes of
oil, slice very thin, and distribute evenly over pizza.
Slice the Brie thinly and arrange it on the pizza like
the spokes of a wheel. Add the pine nuts if desired, and
sprinkle with Parmesan and black pepper. Bake in a hot
oven for 7-10 minutes until cheese is bubbly and edges
of crust are lightly browned. Slice into large or small
wedges and serve immediately.