Pesto is the Besto

Leave it to Cooking Light for ultra easy recipes.  I simply can’t get enough of recipes that are quick and delicious. This week I was craving pizza. And not just any pizza, homemade pizza. On tonight’s menu: Fresh Mozzarella, Heirloom Tomato and Basil Pizza.

ImageThe last attempt I made making my own dough/grilling the dough was an epic failure. My mom and I were literally eating strips of dough covered with sauce and mozzarella. This time we were going to do it right.

For this recipe, you’ll need: 12oz. refrigerated fresh pizza dough (trust me, you do NOT want to make your own dough); 1 cup fresh basil leaves; 6 garlic cloves; 3 tablespoons extra-virgin olive oil; 4 oz. fresh mozzarella (thinly sliced); 2 (6-ounce) heirloom tomatoes, cut into thick slices; ¼ teaspoon freshly ground black pepper; ½ teaspoon kosher salt.

Place a baking sheet in the oven; preheat the oven to 500 degrees. Let your dough stand at room temp for 30 minutes; Put basil, garlic and 2 tablespoons oil into a food processor and pulse till it forms a paste. Add the remaining olive oil and pulse until smooth (there is nothing better than pesto–it took a lot of willpower to not scoop it out of the food processor with a spatula!). Roll out the dough onto the cookie sheet (or you can work it with your hands to form a circle); Place the dough on the pizza stone, spread the pesto mixture on the top, cover with heirloom tomatoes and mozzarella and bake for about 12 minutes.  Take the pizza out and enjoy!

The flavors in this pizza are incredible. Who would have thought to put pesto on a pizza….it’s brilliant. My mom and I devoured the whole thing, both stating that this was a recipe for the books. It’s the perfect easy, summer dish. You must give this a try (and it doesn’t have the gallons of grease as pizza from a restaurant would….can we say bonus?!). But until next time, keep eating!


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