Tuesday, April 26, 2016
Playing with Pizzas
Pesto is a lovely replacement for the traditional red sauce, especially on primarily-veggie pizzas like the one you see at the right. It allows toppings like sliced tomatoes to shine, and it is a nice balance for toppings of greens, like the fresh kale that I used.
On a standard pizza crust (I'm still playing with crust recipes, but this one is promising), put 1-2 ounces of lightly-salted pesto. If you are making your own pesto, you probably want it more lightly salted than the pesto you would use for pasta. Since I don't put salt in my pesto to freeze it, I was fine with it as is.
Use plenty of veggie toppings. Because it is so early in the season, I splurged on some organic tomatoes and topped them with just a light sprinkling of cheese. Greens are a nice touch if placed on as soon as you take the pizza out of the oven; they'll wilt but not overcook. Use hearty-flavored greens like kale or arugula; fresh dandelion leaves might be nice too.
Voila, a whole different pizza taste. I promise it won't disappoint.
Posted by Jennifer Lorenzetti at 3:55 PM