Pesto Pizza
NOTE: The crust
is baked naked for this pizza and then spread with pesto just
before serving. As with the pizza bianca, it is necessary to prick
the dough with a fork before baking to prevent the formation of
bubbles (see figure 20). You may substitute two-thirds
cup of any favorite pesto sauce in this
recipe.
1 recipe Thin-Crust Pizza
2 cups tightly packed fresh basil leaves
2 medium garlic cloves, peeled
2 tablespoons pine nuts or walnuts
1/2 cup extra-virgin olive oil, plus extra for brushing on stretched dough
1/2 cup grated Parmesan cheese
Salt and ground black pepper
INSTRUCTIONS:
1. Prepare dough rounds as directed in master recipe through step 2.
2. While preparing dough, place basil, garlic, and nuts in workbowl of food processor. Process, scraping down sides of bowl as needed, until ingredients are finely chopped. With motor running, add 1/2 cup oil in steady stream through feed tube and process until smooth. Scrape sauce into bowl. Stir in cheese and salt and pepper to taste. Cover and set sauce aside.
3. Brush oil evenly over each stretched dough round. Prick each dough round all over with fork (see figure 20). Bake until crusts begin to brown in spots, 5 to 10 minutes.
4. Remove crusts from oven and spread evenly with pesto, leaving 1/2-inch border around edges uncovered. Cut into wedges and serve immediately.