We had some left over radish leaf pesto sauce and thought it would make a good base for pizza. I made the usual crust dough. I make it in the stand mixer then let it rise for about three hours, so putting it together first thing in the morning makes it ready for lunch. The recipe makes enough dough for two individual pizzas.
Before topping it, I shaped half the dough with my hands (I've learned that using a rolling pin presses too much air out of the dough), then covered it with a towel and let it rise for about twenty minutes. I spread the pesto on, using a brush to bring the sauce almost to the edge. Then I added cooked and cubed chicken breast, bell pepper cut into strips, and garnished with black olives. I also sprinkled some grated parmesan on top at the table (remembering that there's already some parmesan in the pesto itself). Yum!
Looks delicious. You two are such gourmets.
ReplyDeleteWow, that's restaurant quality! It looks so delicious.
ReplyDeleteGosh, that looks so good!
ReplyDeleteI love seeing your pizza posts :)
ReplyDeleteLast night was pizza night here, too! I love that you replaced tomato sauce with pesto! Sounds like a tasty redo! I always like sliced onions (spanish variety) on mine - I love onions!
ReplyDeleteLooks wonderful! you are such an inspiration!
ReplyDeleteWho doesn’t love pizza!
ReplyDelete