We freeze our pesto in 1/4 cup portions. It takes 2-3 portions to spread over a 14-16" pizza crust. We add a thin layer of cheese, some sliced tomatoes, another thin layer of cheese (sometimes a sprinkling of local goat cheese) and bake. We add the fresh basil when it comes out of the oven. My 91 y/o mom (who never ate pizza in her life) loves this stuff. She asks for it every Friday--I try to hold off for every 2-3 weeks.
