Every year, I think to myself, "I should make pesto." And every year, I look at recipes and realize that you need a lot of basil. So every year I'd give up, thinking I'd never have that much basil.
This year, I planted my own basil. And I had a basil explosion. I could finally make pesto! Hooray!
But pesto's a pretty simple recipe by itself. And I wanted to taste it right away. I had some refrigerated store-bought pizza crust that needed to get used up--so why not use it on pizza? It was like the pizza and pesto gods were giving me a sign.
This recipe's just the right size for my little food processor!
Whatever crust you use, be sure to follow the directions on the package.
Anyway, flatten the pizza onto a lightly-oiled pan (or, if you're planning on cooking this on a pizza stone, be sure to preheat your stone well in advance, and have a good coat of flour or cornmeal on the bottom of your pizza crust, to make sure it slides off smoothly.) The instructions on my dough said to roll it out to a 12" circle--I used a rectangular pan. That might have added to my baking time.
In retrospect, I wish I'd added a little more than this. So if you make this at home, keep that in mind.
Here's after 10 minutes. It does look good--but the crust was still doughy in the middle. I just kept setting the timer for a few minutes at a time, and checking back. After about 25 minutes, the crust was finally crisp and golden brown.
Then dig in!
2 c. packed basil leaves
1/4 c. pine nuts
1/4-1/3 c. Parmesan (or other hard, aged cheese)
3 garlic cloves
juice from half a lemon
1/3 c. olive oil
Combine all ingredients in a food processor; blend until you have a nice, green paste.
premade pizza crust
grape tomatoes, halved
fresh mozzarella cheese
salt and pepper
Roll out pizza crust as per package directions. Spread pesto over the top of crust. Spread pepperonis and tomatoes over the top. Cover with mozzarella cheese. Drizzle with olive oil and sprinkle with salt and pepper. Bake according to directions on pizza crust package.