Pesto Feta Pizza

1 prepared pizza crust (such as Boboli)
Feta cheese to taste
Pesto
2 cups fresh parsley or basil, firmly packed
3/4 cup Parmesan or Romano
2/3 cup olive oil
2 to 4 cloves garlic
1/3 cup pine nuts or walnuts

Heat oven to 400 degrees F.

Place basil and garlic in food processor bowl and blend until smooth. Add nuts and cheese and continue blending. While processor is running, add olive oil until creamy. (Pesto can be stored up to three months in refrigerator if covered with a thin layer of olive oil, or it can be frozen.)

To assemble pizza: Use pastry brush to add a thin coat of oil to pizza crust (can omit this step). Spread pesto over pizza crust. Sprinkle feta over top and add thinly sliced and quartered tomatoes, if desired. Bake for 10 to 15 minutes.

Serve with a salad.