Pesto Pizza by Lisa
I just got back from Boston, picking up the basil for the week from the airport, to find Lisa preparing garlic for this week’s production. Lisa’s been with Vegetaball’s since 1993, has seen it through thick and thin, and she’s always playing the nicest folk music. After I wander in with my last load of basil, I asked her,
“Hey Lisa, what’s your favorite thing to make with our pesto?”
“Well.. I’d have to say pizza.”
“How do you make your pizza?”
And she said something like this:
Ingredients
2.5-3.5 ounces of Vegetaball’s Pesto
Any veggies: cauliflower or broccoli (lightly steamed), mushrooms, onions and peppers
Optional: Olives
Optional: Prosciutto, baked chicken, or anchovies
Mozzarella for sprinkling
Pizza crust (homemade is divine) I personally like this recipe from King Arthur Baking for last minute dough making.
Directions:
Preheat your oven to 450° with a pizza stone or sheet pan inside the oven.
Stretch out your pizza dough slowly, allowing time to rest if it needs it. Prepare your vegetables.
When the oven and pizza stone are hot, remove pizza stone from the oven, shutting the oven quickly, and stretch your dough over the hot surface.
Slather pesto all over the crust, not too thickly, decorate with vegetables, sprinkle cheese and olives and immediately put into the oven.
Let bake for about 10-15 minutes, until the cheese is lightly browned.
Remove pizza from pizza stone and allow it to cool for another 8 minutes.
Serve!