Pesto
- 1/2 cup [125 mL] freshly chopped basil
- 1/2 cup [125 mL] oil
- 1/3 cup [80 mL] roasted pine nuts
- 1/2 cup [115 g] shredded Parmesan cheese
- 2 large garlic cloves
- 4 tablespoons [60 mL] freshly squeezed lemon juice
- Pepper
Pizza
- 1 unbaked pizza crust
- 1/2 cup [125 mL] pesto
- 1 large tomato, diced
- 1 cup [225 g] shredded Mozzarella cheese
- 2 tablespons [30 mL] oil
- Freshly chopped basil
- Pepper
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Pesto
- Into a blender, mix together freshly chopped basil, oil, roasted pine nuts, Parmesan cheese, garlic cloves and lemon juice for 30 seconds, until creamy.
- Pepper to taste.
- Reserve.
Pizza
- Preheat oven to 500°F [260°C].
- Arrange unbaked pizza crust onto an oiled pizza sheet or baking sheet.
- Spread all over with pesto.
- Garnish with tomato dices; sprinkle all over with shredded Mozzarella cheese.
- Sprinkle with a few drops of oil; season to taste with basil and pepper.
- Bake into preheated oven for 10 to 12 minutes.
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