Pesto Pizza with Roasted Garlic & Tomato
Makes three 10 inch pizzas; or serves 6 as a supper with a salad.
| Prep Time: | Cook Time:
Ingredients:
2 lbs. Pizza Dough (freshly made, Boboli, or store-bought in rolls)
½ C. roasted garlic paste
¼ cup The Olive Tap’s Basil Fusion Crushed Olive Oil
¼ cup Pesto Genovese
Coarse cornmeal for the baking sheet
4-5 large, vine-ripened tomatoes, of any color or variety, sliced 1/8 inch thick
Sea Salt & freshly ground pepper
1 cup freshly grated Parmesan cheese
OUR HALLOWEEN TWIST
New Ingredients:
- Sliced Mozzarella Cheese Slices – 6-8 (depending upon cheese level preference)
- Ghost Cookie Cutters (small enough to cut at least 1-2 ghosts from the cheese) or another adaptable Halloween Cookie Cutter.
- Chopped Black Olives for Ghost Eyes or for non-Olive lovers, Aceto Balsamic di Modena Riserva Drops, for use post baking.
Directions:
Preheat oven to 500 degrees F. Place baking sheet in oven to preheat.
Shape 1/3 of pizza dough into a 10 inch circle on a lightly floured board. Spread with 1/3 of the garlic paste. Be sure to spread to within a half-inch of the edge. Drizzle with 1/3 of the basil Olive Oil then sprinkle 1/3 of the pesto on dough and spread out smoothly on top of garlic paste.
Remove baking sheet from oven and sprinkle with cornmeal. Transfer pizza to baking sheet and put in oven. Bake until light brown and bubbling, about 10 minutes. Remove pizza from oven and quickly arrange sliced tomatoes on top. Do not overlap slices. Season with salt & pepper to taste. Sprinkle with 1/3 of parmesan cheese and return pizza to oven another 2 to 3 minutes or until cheese melts. Immediately transfer to a board, cut and serve. Repeat for two remaining pizzas.
OUR HALLOWEEN TWIST
We simply added a few ghosts to our unique Pesto Pizza Recipe for a fun Halloween twist. Be sure to not “sever” the ghost with your pizza cutter!
Additional Instructions:
- Take cheese slices and cut out the Ghosts with the cookie cutter while the cheese is cold. Set aside on a plate at room temperature.
- Bake the prepared pizza, per the Recipe until light brown and bubbling, about 10 minutes.
- After this step, remove pizza from oven and lightly sprinkle with 1/3 of parmesan cheese.
- Thereafter, quickly arrange sliced tomatoes and ghosts on top of the pizza along with the black olives for the ghost eyes.
- Season with salt & pepper to taste.
- Return the pizza to oven another 3-5 minutes or until cheese melts.
- Immediately transfer to a board and drizzle in the Ghost Eyes with Riserva if you did not already use olives.
- Cut “strategically” (to not sever a ghost) and serve. Repeat for two remaining pizzas.
- Serve the remaining parmesan cheese with the pizza when served. Note: This recipe uses a high-heat approach, so please watch the pizzas carefully to prevent burning.
Ghosts Inspiration for Recipe Adaptation from The Simple Sprinkle.
Featured Products:
Basil Olive Oil-Fusion Crushed!
Infused Sea Salt Sampler Tin-New!Infused Sea Salt Sampler Tin-New!Infused Sea Salt Sampler Tin-New!
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