Pizza alla Pesto

Pizza alla Pesto
Recipe type: Pizza
  • 1 14-inch pizza shell, ready to top
  • 1-1/2 pounds new potatoes, peeled and cut into cubes
  • ½ cup pesto sauce
  • ½ cup chopped oil-packed sun-dried tomatoes, patted dry
  • 8 ounces shredded mozzarella
  • Reserved basil leaves
  1. Place the potatoes in a saucepan of boiling salted water.
  2. Cook until barely tender, 8-9 min.
  3. Drain well.
  4. Spread the pesto sauce evenly over the pizza crust up to the border.
  5. Sprinkle on the sun-dried tomatoes.
  6. Arrange the potatoes evenly over the pesto sauce.
  7. Sprinkle on the mozzarella.
  8. Bake.
  9. Just before sending the pizza out, sprinkle the fresh basil leaves on top of the cheese.

Pizza alla Pesto
Recipe type: Pizza
  • 2 cups loosely packed fresh basil leaves
  • 2 cloves garlic, peeled
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • ¼ cup pine nuts
  • ½ cup extra-virgin olive oil
  • Salt and freshly ground pepper to taste
  1. Place the basil (reserve about 8 leaves for garnish), garlic, cheeses an pine nuts in a food processor.
  2. Pulse the machine 10-12 times or until the ingredients are combined thoroughly.
  3. With the motor running slowly add the olive oil.
  4. Process until smooth.
  5. Season with salt and pepper.
  6. Should you wish to thin the sauce a bit, add hot water to bring it to a creamy consistency.
  7. The sauce can be made ahead and kept in the cooler, well covered, for several days.