Pizza alla Pesto
Author: Pizza Today
Recipe type: Pizza
Ingredients
- 1 14-inch pizza shell, ready to top
- 1-1/2 pounds new potatoes, peeled and cut into cubes
- ½ cup pesto sauce
- ½ cup chopped oil-packed sun-dried tomatoes, patted dry
- 8 ounces shredded mozzarella
- Reserved basil leaves
Instructions
- Place the potatoes in a saucepan of boiling salted water.
- Cook until barely tender, 8-9 min.
- Drain well.
- Spread the pesto sauce evenly over the pizza crust up to the border.
- Sprinkle on the sun-dried tomatoes.
- Arrange the potatoes evenly over the pesto sauce.
- Sprinkle on the mozzarella.
- Bake.
- Just before sending the pizza out, sprinkle the fresh basil leaves on top of the cheese.
Pizza alla Pesto
Author: Pizza Today
Recipe type: Pizza
Ingredients
- PESTO SAUCE
- 2 cups loosely packed fresh basil leaves
- 2 cloves garlic, peeled
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons grated Romano cheese
- ¼ cup pine nuts
- ½ cup extra-virgin olive oil
- Salt and freshly ground pepper to taste
Instructions
- Place the basil (reserve about 8 leaves for garnish), garlic, cheeses an pine nuts in a food processor.
- Pulse the machine 10-12 times or until the ingredients are combined thoroughly.
- With the motor running slowly add the olive oil.
- Process until smooth.
- Season with salt and pepper.
- Should you wish to thin the sauce a bit, add hot water to bring it to a creamy consistency.
- The sauce can be made ahead and kept in the cooler, well covered, for several days.
