Playing with Pizzas

So, lately, we've fallen in love with pesto as a pizza sauce replacement, and boy, is this a nice way of using some of the pesto in the freezer!

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.