Pesto:
8 cloves garlicys
1/2 cup cilantro/coriander leaves
1/2 cup parsley leaves
1 cup olive oil
1/2 cup pine nuts/pignoli
1 1/2 cups grated Parmesan cheese
1 tbs. salt
2 tsp. black pepper

Pizza:
8 oz. SeaSeald or James Island Crabmeat
1 12" pizza shell
(prepared or see next recipe)
2 tomatoes, sliced thin
1/2 cup diced bell peppers
(red, yellow, green or mix)
4 oz. Monterey Jack cheese, grated
1/8 tsp. red pepper flakes, optional

Make pesto. Wash and dry cilantro & parsley. Peel garlic, put in food processor, pulse to mince. By handfuls, add cilantro, parsley and pulse continuously.
In steady stream, pour in 1/2 cup of the olive oil. Continue to pulse.
Add pine nuts, rest of oil in stream. Add cheese, salt, pepper and mix. Set aside or refrigerate. Preheat oven to 450º F. Place pizza shell on baking sheet. Spread with pesto, sliced tomatoes, then bell peppers, crabmeat, cheese, optional red pepper flakes.
Bake until crust is browned, cheese melts, about 12 minutes. Slice.

Chef Michele Duval
First woman chef in Maine to be invited to cook at
New York's famed James Beard Foundation.