Jalapeno Pecan Pesto Pizza

- Light your ilFornino Wood Fired Oven - Gather all your ingredients. Make sure your basil is washed and dry. - Cut two Jalapenos in half lengthwise and remove stem and seeds. Rough chop. - Roughly chop the basil - Place pecans in a small frying pan and toast over low medium heat until fragrant. - Peel and rough chop the garlic cloves - Rough chop the cooled toasted pecans - Add basil, 2 deseeded Jalapenos, garlic, chopped pecans, Parmesan cheese, salt, pepper into you stick blender vessel or other device. - Pulse with blender while adding olive oil until a proper paste is formed, being careful that you don’t make it too thin or too fine, as you want some texture to the mix. - Transfer to a bowl for immediate use. - Slice up some Jalapeno for garnishing the pizza making sure your remove most of the seeds. - Once the ilFornino oven is ready to bake, form you pie base and spread your pesto as a first layer with a spatula, as if you were using tomato sauce. - Add fresh mozzarella, basil leaves and thin round slices of jalapeno with a drizzle of olive oil on top. - Bake a normal.