Friday, August 04, 2006

The previously posted bread recipe also makes fantastic pizza!! I simply took the dough, rolled it out on cookie sheets (made two pizzas) and rolled the edges over for a thicker crust. I then pre-baked it in a 400° oven for about 8 minutes. I took it out, topped it and put it back in for another 10-15 minutes until the cheese was browning around the edges and the crust was nice and brown (a little more than golden).

This pizza was hands down the best pizza I've made so far. I topped mine with pesto and cheese!! Here's my pesto recipe:

  • Ingredients
  • 3 cups fresh basil
  • 1/2 cup pine nuts
  • 4 cloves garlic
  • 1/2 cup parmesan cheese
  • 1/4 cup romano cheese
  • Olive oil

Place pine nuts and garlic in food processor, process until chopped. Add basil and process until chopped well. Add all the cheese and process until a good consistency is reached, then add oil a little at a time. More for pasta less for pizza.

This is great for use on Tinkyada pasta as well as spreading on a pizza. A dollop can be added to tomato soups for a savory treat or it can be frozen for later use. Just pour a little oil on top to keep it from oxidizing!

Happy eating!

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