For pesto, place almonds in a food processor bowl or blender container. Cover and process or blend until finely chopped. Add spinach, parsley, and basil; cover. With the machine running, gradually add oil in a thin, steady stream, processing or blending until the mixture is combined and slightly chunky. (If using a blender, stop occasionally, scrape sides, and push mixture into blades. The blender produces a smoother mixture than the food processor.) Add the 1/2 cup Parmesan cheese, the orange peel, orange juice, salt, and black pepper. Cover and process or blend just until combined.*

Place each bread on a baking sheet or 12-inch pizza pan. Spread pesto over breads. Top with vegetables, crushed red pepper, and Parmesan cheese. Bake in a 400 degree F oven for 12 to 15 minutes or until heated through. Makes 12 to 16 servings.

If desired, transfer the pesto to a container and tightly cover. Chill in the refrigerator for up to 1 week or freeze for up to 3 months.