This is one of my favorite dinners lately:Pesto Pizza!
It all came from some on-its-last-leg basil in my fridge. Throwing away basil is painful. On an average day, you can get about a cup of basil for, like, three bucks. That's a lot when basil is usually one of many ingredients. And let's talk about how pesto also contains pine nuts and then you're wallet's nervous twitch is going to flare up.
I'm back to using this trusty recipe for my pizza crust. I split it in two (which means we are averaging two pizzas a week for dinner around here lately). And I top it then bake it at 475 for 10 minutes. It's much lighter and thinner, and it's my new favorite.
So take that crust, and top it:
A generous slather of pesto*
Slices of mozzarella (from an in-water mozzarella ball)
Thinly sliced tomato (I'm currently obsessed with baby romas)
Sprinkle of kosher salt and freshly ground black pepper
A hefty sprinkle of freshly grated parmesan cheese
It's so delicious. And such a fresh, summery meal. I also think it would be lovely with bacon or prosciutto.
*As for the pesto. Remember this post when I lamented losing my favorite pesto recipe? Well, Kjerstin saves the day because she found my recipe!! She emailed it to me back in January. And it really is just as good as I remembered. Also, I didn't have pine nuts tonight, so I made it with walnuts, and it was just as tasty.
So, the Beloved Pesto Recipe (from Alexandra's Williams-Sonoma Pasta cookbook):
1 C firmly packed basil
1/2 t salt
2 T Romano
3 T Pine nuts
2 clove garlic
mix in food processor, then drizzle in
1/2 C Extra virgin olive oil
1 T pasta water