It’s cold and raw and wet out today, people. Not a pleasant day to be out and about, as I had to be. So I made myself and a friend an easy pesto pizza for lunch. It goes together very quickly, so it’s perfect for a meal on the run!
- Pre-made pizza crust
- Pesto (I used my own which I make from my father’s recipe below)
- 4 cheese pizza blend cheese
- Sharp cheddar cheese, grated
Preheat the oven to 450, then put the crust on a cookie sheet and spread the pesto evenly over the crust.
Sprinkle on the cheese, then pop your pesto pizza into the oven, turn the oven down to 425 and bake for 7 to 10 minutes.
I told you it was easy… My friend Jeffrey introduced me to these pizza crusts and they really are delicious and so versatile! Use your imagination and I’m sure you can find many ways to customize them for your own gourmet pizzas.
Pesto is great for so much more than just pizza. It’s one of my favorite sauces and I use it for pasta (of course) sandwiches, hors d’oeuvre and salads. Here’s my father’s recipe.
- 4 cups fresh basil leaves neatly compressed
- 1 cup pine nuts
- 5 cloves freshly minced garlic
- 1 cup olive oil
- 1 cup fresh grated Parmesan cheese
- Salt to taste
Begin by placing your basil, pine nuts and garlic in a food processor. Pulse a few times to begin combining them. With the processor running add the olive oil in a steady drizzle. Once it’s all in, scrape the sides of the processor and add the cheese and pulse to blend. Salt to taste. Makes about 2 cups.