1. In a large mortar and pestle or using a food processor, grind together the garlic, pine nuts, chile flakes, Parmigiano and olive oil. Add the basil leaves, a few at a time, until they are incorporated and a coarse paste is formed.
3. Refrigerate the pesto in a nonreactive container with the surface covered with plastic wrap until needed; the pesto will keep for up to 1 day.
Pizza and assembly Prepared pizza dough Prepared tomato sauce
2 cups fresh grated mozzarella
1/2 cup crumbled feta
1 cup cherry tomatoes, halved
3/4 cup pitted kalamata olives
1 cup drained marinated artichokes Prepared basil pesto
1. Place a pizza stone on a rack in the oven, and heat the oven to 450 degrees.
2. Roll out each dough ball to a 12- to 14-inch round and place on a floured pizza peel. Divide the sauce between the two rounds, ladling evenly over each round and leaving a 1-inch border around each.
3. Sprinkle the mozzarella and feta evenly over the pizzas, and garnish the top of each pie with the tomatoes, olives and artichokes.
4. Gently slide the first pizza on the stone. Bake until the crust is puffed and golden-brown, about 8 to 10 minutes (timing will vary depending on the thickness of the pie and heat of the oven). Remove the pizza and slide the second into the oven. Cool the pizzas slightly, then spoon the pesto over and slice. Serve immediately.
Each of 8 servings: 415 calories; 16 grams protein; 50 grams carbohydrates; 5 grams fiber; 17 grams fat; 6 grams saturated fat; 31 mg. cholesterol; 4 grams sugar; 692 mg. sodium.
SOS REQUESTS: Send Culinary SOS requests to email@example.com or Culinary SOS, Food section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.