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Posts Tagged ‘pesto’

Have I mentioned before my aversion to tomatoes?  I’ve gotten better over the years and actually eat things like marinara sauce when we make spaghetti because its a cheap and fast dinner option and chunky Italian sausage bits make it much more appealing to me.  But when it comes down to it I would much prefer just about any other sauce on my pasta or pizza.

I’m not sure about LA, but back in Wisconsin there are several places with some unique pizza options that feature non-traditional sauces.  Some of my favorites are Ian’s Mac n’ Cheese on alfredo sauce, Polito’s BBQ Steak & Fries with Sweet Baby Ray’s sauce, and Glass Nickel’s Thai Pie with its spicy peanut sauce.  Unsurprisingly when a craving for homemade pizza hit I wanted to make something beyond pepperoni and cheese on a classic red sauce (oh, did I mention pepperoni is also probably my least favorite pizza topping?).

I figured since I’ve made this citrus pesto before I could easily whip up a classic pesto for the pizza sauce by omitting the fruit juices and zests.  I’ve made enough batches that I just kind of wing it, I measure out the pine nuts and use a whole package of fresh basil from Trader Joe’s then add olive oil and cheese until I reach a desired consistency.  As far as toppings go I shredded chicken, spinach (slightly wilted) and sliced mushrooms go great with the green sauce.  This week Chris took charge of cooking the chicken while I was getting the dough for the crust ready.  He seasoned it generously with garlic, thyme, oregano, parsley, salt and pepper and I thought it tasted amazing and had a hard time not “testing” it all before the pizza was assembled.

As far as the crust went, I use this recipe that was printed on the packet of yeast and whole wheat flour.  I roll or shape it into a thick rectangle to bake on a cookie sheet because the short list of cooking/baking things we don’t own includes a pizza stone.  After the crust of the first couple pizzas we made turned out a bit underdone in the middle I precooked the crust a few minutes before adding sauce and toppings and baking for the last 10 minutes or so.  Then we cut it into big pieces and enjoyed!

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