This is my first post from my new laptop! I was watching a tv show on-line in bed last weekend and I dumped half a nalgene bottle of water on my old one-opps! I can't say anything bad about that old thing- it got me through my master's degree, my first job, my second job, the start of my third job, and my first semester of doctoral work- whew. Rest in peace old lap top. My cute husband bought some kind of cord on-line to get all my old files off the hard drive- what a guy- he is always quick to resolve my stupid problems!
Alrighty- time for a recipe! This is one I made up on my own for the most part. I did consult simplyrecipes.com for some guidance on the pesto sauce.
1 roll of refrigerated pizza dough
Fresh Veggies (Peppers, tomatoes, onion)
1 cup fresh basil leaves, packed
1/4 cup freshly grated Parmesan-Reggiano or Romano cheese
1/4 cup extra virgin olive oil
3 tbs pine nuts or almonds
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
1 Combine the basil in with the pine nuts, pulse a few times in a food processor- I use the Magic Bullet. (If you are using almonds instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
3 Unroll pizza crust onto a cookie sheet.
4 Spread sauce over the dough using a rubber spatula
5 Top with veggies, goat cheese crumbles (careful, this stuff is potent), and mozzarella cheese.
Is your husband isn't crazy about pesto and goat cheese, you might consider making a more traditional side for him... with regular pizza sauce, peperoni, and mozzarella cheese;)
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