Six-Herb Pesto Pizza Focaccia

1-cup torn basil leaves
1-cup parsley sprigs
2 T. chopped rosemary
2 T. chopped chives
2 T. chopped oregano
1 T. chopped thyme
½ cup almonds, walnuts or pine nuts
½ cup olive oil
½ cup Parmesan cheese
1 T. lemon juice
1 large clove garlic, quartered
Dash pepper
Combine all ingredients in a blender or food processor for 3 minutes. Cover and keep in refrigerator up to 2 weeks. Can be frozen

For Pizza:
1 whole Panera focaccia
1-cup cheese (mozzarella, Provolone, or Parmesan in any combination).
1 or 2 fresh tomatoes sliced thin
Preheat oven to 450 degrees. Slice whole focaccia round in half horizontally. Spread bottom half with a layer of pesto. Sprinkle with the cheese and top with tomato slices. Place both halves in the oven so the insides are facing up, and bake 8-12 minutes. Remove from oven when cheese is golden brown. Place the top portion on the pizza side and cut into wedges.