Thursday, May 28, 2009

Recipe Rursday: Pesto Salad Pizza

I recently made a giant batch of pesto that we have since used on everything from bagels (w/cream cheese) to pasta, to this pizza. I know, salad on pizza? I've heard of salad on pizza and it sounded wrong, but this was very very good.

Pesto Salad Pizza
  • Salad
  • Pesto (homemade)
  • Veggies (onions, mushrooms)
  • Cheese (feta preferred)
  • Pizza Dough (refrigerated)
Making the Pesto. I make my pesto with the proportions (loosely) from Joy of Cooking. I usually cut back on the Parmesan cheese a bit. Ingredients: basil (2-3 lightly packed cups), 2-4 cloves of garlic, 1/3 c. pine nuts, 1/2 c. or less of Parmesan cheese (grated), 1/2 c. or less of olive oil. Freeze some or give it away! Keep in the fridge (1 wk or so) with a thin layer of olive oil over the top.

Pizza Assembly:
  1. I prefer a crispier crust (not dough-y), so we cook the rolled out pizza dough first for about 5 minutes, or so. This was a ball of dough we picked up at the grocery store.
  2. Saute any toppings that need sauteing. We sauteed white onions & mushrooms.
  3. Dress the salad (a bag of baby spinach would be perfect, we used mixed dark greens) with plenty of pesto . Pile it onto the pre-toasted pizza dough.
  4. Top your pizza with whatever you're adding (onions, mushrooms) and add cheese (optional). We used a little bit of feta. Keep in mind that the pesto is loaded with Parmesan so don't over do it.
  5. Finish cooking the pizza - 6 (or so) minutes.