Pesto Pizza
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
PESTO: 2 cups firmly packed whole fresh basil leaves, washed and dried 3 garlic cloves 1/2 cup pine nuts
1/2 cup (about 2 ounces) freshly grated Parmesan cheese, preferably Parmigiano Reggiano 1/4 cup (about 1 ounce) freshly grated Pecorino Romano cheese 1/2 cup olive oil, preferably extra-virgin
Basic Pizza Dough or Cornmeal Variation Cornmeal, if using a pizza peel about 1/2 cup olive oil, preferably extra-virgin
2 cups (about 8 ounces) shredded mozzarella cheese 1 cup (about 5 ounces) shredded Italian Fontina cheese 1/4 cup (about 1 ounce) freshly grated Parmesan cheese, preferably Parmigiano Reggiano
tiny whole fresh green or purple basil leaves or shredded fresh basil for garnish pine nuts for garnish



1 To make the pesto, combine the basil leaves, garlic, and pine nuts in a blender or food processor and puree to desired smoothness. Add the cheeses and blend briefly. Pour in the olive oil and mix well. Reserve.
2 Prepare the dough and preheat the oven as directed in the basic recipe.
3 Shape the dough as directed in the basic recipe. Prick the dough all over with the tines of a fork and brush with olive oil, then top with the mozzarella and Fontina cheeses, leaving a 1/2-inch border around the edges. Drizzle evenly with olive oil.
4 Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil. Spoon on the pesto, sprinkle with the Parmesan cheese, and garnish with the basil and pine nuts. Slice and serve immediately.

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