Crisp Armenian cracker bread (known as lahvosh) is available at grocery stores and specialty stores.

1 recipe Basil Pesto
1 15-inch Armenian cracker bread (lahvosh)
8 oz. fontina cheese, shredded
1 cup shredded mozzarella cheese
1 cup sliced roasted red and/or yellow sweet peppers*
1/2 cup sliced portobella mushrooms
1/2 cup drained, canned artichoke hearts, quartered
3/4 cup chopped tomatoes
4 oz. fresh mozzarella cheese, cut into 1/4-inch-thick slices

1. Prepare Basil Pesto; set aside. Place cracker bread on a very large baking sheet, pizza pan, or pizza stone. Spread pesto over cracker bread. Sprinkle fontina and shredded mozzarella cheese over pesto. Top with red sweet pepper, yellow sweet pepper, mushrooms, artichoke hearts, and tomatoes. Arrange sliced mozzarella cheese over the vegetables.

2. Bake in a 400° oven for 10 to 15 minutes or until cheese is melted. Makes 8 servings.

BASIL PESTO: In a food processor or blender combine 4 cups lightly packed fresh basil (4 ounces); 1/2 cup walnuts, toasted; 1/2 cup finely shredded Parmesan cheese; and 3 cloves garlic, minced. Cover and process or blend until just combined. With the food processor or blender running, add 1/2 cup olive oil. Process or blend until just combined. Season to taste with salt and ground black pepper. Makes 1 cup pesto.

*To roast sweet peppers, halve 2 medium peppers (such as 1 yellow and 1 red). Remove stems, membranes, and seeds. Place peppers, cut sides down, on a foil-lined baking sheet. Bake in a 425° oven for 20 to 25 minutes or until skin is bubbly and browned. Wrap peppers in foil. Let stand for 20 to 30 minutes or until cool enough to handle. Using a paring knife, pull the skin off gently and slowly.