Pesto Pizza

Name: Pesto Pizza
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 4 servings
Ingredients: 5 cups packed fresh basil leaves; 1/2 cup extra-virgin olive oil; 1/4 cup toasted pine nuts; 2 cloves garlic; 1/4 teaspoon salt; 1/4 cup Parmesan, grated; One 14-inch pizza crust; 1 handful mozzarella cheese, shredded; 1 cup goat cheese, crumbled; 1 Roma tomato, sliced

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Level: Easy

Total: 30 min
Active: 20 min

Yield: 2 to 4 servings

Level: Easy

Total: 30 min
Active: 20 min

Yield: 2 to 4 servings

Ingredients

Pesto:

5 cups packed fresh basil leaves

1/2 cup extra-virgin olive oil

1/4 cup toasted pine nuts

2 cloves garlic

1/4 teaspoon salt

1/4 cup Parmesan, grated

Pizza:

One 14-inch pizza crust

1 handful mozzarella cheese, shredded

1 cup goat cheese, crumbled

1 Roma tomato, sliced

Directions

Heat a wood-fire oven to 700 degrees F or a regular oven to 400 degrees F.
For the pesto: Pulse the basil in a food processor, and then add the oil, followed by the nuts, garlic and salt, pulsing continuously and adding subsequent ingredients slowly until almost smooth. Remove from the processor and stir in the Parmesan.
For the pizza: Spread the pesto onto the pizza crust. Follow with a layer of the mozzarella. Top with the goat cheese and tomatoes. Bake until the crust begins to turn golden and the cheese has melted.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.