Basil Garlic Pesto Pizza

I have never tried any of those ready-made jars of pesto found in stores. Although I have been tempted. Trader Joe's would be the place to start your search for said product...if you don't want to make it yourself.

The recipe here for Basil Garlic Pesto was found at the Food Network and adjusted a bit. Pesto is very easy to make and provides a wonderful multilayered flavoring to any number of dishes including pasta. I use this one on a little pizza I make. I buy the readymade dough (Whole Wheat) from Trader Joe's, spread on the pesto, add some goat cheese, maybe a few basil leaves, sometimes red onion slices, and occassionally some cooked, crumbled Italian sausage. Cook it for about 15 minutes at 400.

I have found with this type of pizza that less is better. Don't load it up with mozzarella, cheddar, pepperoni, tomato sauce, or any other of the usual pizzeria junk. Keep it simple. Team it with a fresh Romaine heart salad and vinaigrette and a glass or two of Chardonnay...and you've got a great, relatively light meal.

Here's how to make the pesto...enough for about one 9 inch pizza...

3/4 cup fresh basil leaves (packed)
1/4 teaspoon salt or as needed.
1/8 teaspoon freshly ground black pepper or as needed
1/8 cup freshly grated Parmigiano-Reggiano**
2 tablespoons pine nuts or walnuts, toasted
1 teaspoon minced garlic
1/4 cup extra-virgin olive oil

Toast the pine nuts in a hot non-stick pan until golden brown, shake frequently and don't allow to burn. Using a small food processor or blender, process the basil, salt, pepper, pine nuts, and garlic until it is a coarse pastey consistancy. Add the olive oil slowly and process until it is all emulsified. Add the Parmigiano-Reggiano and pulse a few times until incorporated. Check for taste, add more salt, pepper, parmesan, or garlic if desired.

I spread out the pizza dough on a cheap 9 inch pizza pan you can get at any "real" kitchen supply store...try Smart and Final for these things. Make sure the pan is lightly oiled with EVOO or the pizza will stick horribly.

**And please...use real Parmigiano-Reggiano and grind it yourself. That "gak" in the green shaker can is not cheese! My theory is that it is some sort of cast off waste from other food sources. It may even be radioactive. Avoid at all cost.