PECAN-PESTO PIZZA Delicious as an appetizer or served as an entree with salad. (Adapted from recipe for Vineyard Pizza at The Wine Exchange restaurant in Tampa, FL) 1 package (2) prepared 7 inch pizza bread rounds 1 (7 ounce) container prepared pesto sauce 2/3 cup shredded mozzarella cheese 1 cup halved seedless red grapes 1/4 cup pecan pieces Preheat oven to 400 degrees. To assemble pizzas: top each pizza bread with 2 tablespoons of pesto sauce (drain oil from pesto if needed). Next, divide cheese then grapes evenly on each pizza. Top each pizza with 1/8 cup pecan pieces. Bake directly on oven rack for 8-10 minutes. Yields 2 individual pizzas or cut into small wedges for appetizers. Recipe Source: Georgia Pecan Commission