Friday, May 25, 2012

The Perfect Pesto Pizza

Making pizza is one of those things that never gets tiring.  There are so many combinations I couldn't possible write down every one I experiment with.  But when I find one that really works - it's worth (yet another) pizza post.

I got it in my mind to make pesto pizza when I was doing a little cleaning of the freezer and noticed a container I had frozen from the last time I went to Costco.  Side note: freeze pesto with a layer of olive oil over the top and it'll be fine for months.

To really take this over-the-top I decided to make my own pseudo-sundried tomatoes.  They actually turned out phenomenal! Just halve some sweet cherry or grape tomatoes and place them, seed side up, on a baking sheet.  Bake at 300 degrees for about 40 minutes.  The juices will evaporate and the sugars concentrate leaving behind a wonderful snack - or pizza topping.

After pre-baking your crust, cut some thick slices of mozzarella.  


Slather the bread with pesto and arrange the cheese over it - then the tomatoes.  

Since the dough is already cooked, I just turned on the broiler and broiled the pizza until the cheese was just melted.  That only took about 10 minutes - super simple but the flavors melded together for the perfect treat to end a rough week.

No comments:

Post a Comment