Pesto Pizza With Coppa And Roma Tomatoes

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Adventures in Cooking


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12 Ounces Pizza Dough

1/3 lb. Mozzarella Cheese, cut into 1 cm thick slices

1 Small Roma Tomato, cut into 1 cm thick slices

6 Slices Dry Coppa, or any other cured meat such as salami

2 Ounces Fresh Basil Leaves

1 Garlic Clove

4 Tablespoons Parmesan Cheese, finely grated

1 Tablespoon Pine Nuts

1/4 Cup Walnuts

1/4 Cup Olive Oil

Salt to taste

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