Untraditional Pizza

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.