Pesto Pizza
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My wife and I are on giant pesto kicks right now. Turkey Pesto Grilled Sandwhiches (I’ll give you that one soon, its a keeper), Pesto Pasta, Pesto toast, Pesto omelette’s, Pesto Turkey Burgers, Pesto Lollipops (just kidding ’bout that one). But here is our recipe for:
PESTO PIZZA
1 1/2 cups (packed) stemmed spinach leaves
1/2 cup (packed) fresh basil leaves (about 1 bunch)
1 1/2 tablespoons oil from oil?packed sun?dried tomatoes or olive oil
1 large garlic clove
Olive Oil
1 12 inch NY Style dough shell
1/3 cup sliced drained oil?packed sun?dried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese
Blend first 4 ingredients in processor to coarse puree. Transfer pesto to
small bowl. (Can be prepared 1 day ahead. Press plastic directly onto
surface of pesto to cover; refrigerate.) Preheat oven to 500F. Grease
12 inch pizza pan with olive oil. Arrange dough in pan and spread all
of pesto over dough. Sprinkle with sun?dried tomatoes, then cheeses.
Bake pizza until crust browns and cheese melts.
1 Batch Thin Crust Dough (remember you can buy raw dough from your grocery store)
1 21 oz. can pie topping (cherry, apple, blueberry, etc.)
1/4 cup sugar
1/2 cup flour
2 tbls. butter
Preheat oven to 450F.
Prepare thin crust dough according to recipe. Spread out in a
lightly greased 12 inch pizza pan. Spoon pie topping on dough
leaving a 3/4″ space from edge of pan. Combine flour and sugar
in a bowl. With a fork, cut in butter making sure you do not
mix too much. It should be crumbly. Sprinkle topping over pie
filling. Bake until topping and crust are golden brown. Remove
from oven and let cool 5?10 minutes before cutting.
Let me know what you thought.
Doug-
