Pesto Pizza

We love to make pizza at our house – usually on Friday nights.  This is one that my sister-in-law turned me on to, and I think you’ll really like it – – – especially if you like pesto pasta.

 

1 bread dough from your supermarket bakery (Just ask them for one of their Italian or French bread dough – tell them you are using it for pizza.)

1/3 lb of capellini, spaghetti, or linguine

Extra Virgin Olive Oil for drizzling

Freshly ground black pepper

1 Tbs of shortening

1 Cup Prepared Pesto Sauce (from a jar or make your own)

½ lb of sliced provolone cheese

Corn meal

 

On a floured board or countertop roll out the dough (from the center to the edge) until you get it the size you need for your pan.  We like it thick.

Put rolled out dough onto a greased pizza pan (if you are using a non-stick pan or stone, omit the shortening).  Sprinkle very lightly with corn meal.

Drizzle extra virgin olive oil on the dough, and spread it our evenly with the palm of your hand.  Add freshly ground black pepper over the oiled dough.

Bake the dough in a pre-heated 400 degree oven until the edges are and bottom are well done.

While the dough is baking, cook pasta in water to desired texture, drain thoroughly, and toss with the pesto sauce. 

Pour out the pesto pasta onto the baked pizza spreading it evenly to the edges – leave room for the crust.  Cover with sliced provolone cheese (this keeps the pasta from moving around), and then place back into the oven until the provolone is melted – just a couple of minutes.

Let the pizza set for a few minutes, then cut with pizza wheel and serve with salad and your favorite white wine.

Note:  If you make this in a rectangular pan, you can cut it into small squares and its an awesome appetizer at a cocktail party.

Enjoy!

Dad

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