All fun aside this was an excellent pizza.  The parsley was picked just a few minutes before  giving the pesto a very strong flavor that really complemented the portabella and pepperonis.  As I was making the pizza Husband called to say he would be late but instead of turning the oven off I decided to let the pizza stone heat up more and left it on.  As a result, the pizza heated really quickly and came out nice and crisp.  Of course, it's really hard to ruin pizza when you put pepperoni on it but I think the parsley pesto was really the star in this pizza.  Looks like I may have to update my list of top pizzas because this one was a really winner:

PPPPPPPizza (Pam's Parsley Pesto, Pine nuts, Parmesan, Portabella and Pepperoni Pizza)

• About 2 cups of parsley
• 1 ounce of parmesan cheese, grated
• 3 T pine nuts
• 4 T olive oil or more to get spreadable moist pesto
• 1 Large Portabella mushroom, sliced
• 15 or so pieces of pepperoni
• 4 ounces mozzarella, shredded
• Pizza crust or pizza dough

In a small food processor blend parsley, parmesan, and pine nuts.  Add oil and blend until mixture is spreadable and somewhat moist.

Sautee sliced portabella.

Spread pesto on pizza crust.  Sprinkle mozzarella over pesto.  Top with portabella and then layer pepperoni on top.

Preheat oven to 525 degrees with pizza stone so that the stone is thoroughly heated. Bake pizza 6-8 minutes until cheese has melted and pepperonis have cooked.

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