21 August 2011

Pesto and Tomato Pizza

We have a Friday night tradition in our house. Pizza. Almost every Friday night. Before my food, and by de facto my hubby's, conversion we were all about our local pizzaria, particularly Fireside and Broders Cucina Italiana (for those Minneapolis residents). Now that we've adopted a daily farmers market visit, and found the $1.19 Trader Joe's pre-made pizza dough our Friday night pizza has undergone an economic and flavor modification for the better.
There is nothing better then a homemade pizza with fresh ingredients. I imagine that once the season's ingredients change so will our pizza recipe. Until then, I'm more then happy to live with a Pesto and Tomato Pizza.

*Pesto and Tomato Pizza
makes 8 slices
* means see notes below

1 package Trader Joe's Garlic Herb Pizza Dough 
4 oz Pesto 
4 small Shallots, sliced 
2 medium Tomatoes, sliced and cored
1 bunch fresh Basil
1 cup Mozzarella Cheese, shredded

Preheat the oven to 400 degrees. Grease a 14 inch round pizza pan (or ungreased pizza stone) and place to the side. Roll out the Pizza Dough to a 12 inch round as stated on the directions. Place the Pizza Dough on the greased pan. 

Spread the Pesto thoroughly around the Pizza Dough. Place the Shallots and Tomatoes, in order, around the Pizza Dough evenly. Place whole leaf Basil on top of the Tomatoes in the desired amount. Top the pizza off with the Mozzarella Cheese, thoroughly and evenly sprinkle around the pizza.

Heat the pizza for 13-16 minutes at 400 degrees or until the cheese and the crust are golden in color.

Once done, let the pizza cool for 2-4 minutes at room temperature. Slice into 8 pieces. Serve immediately. 

*Notes: You can use any pizza crust you'd like such as a pre-made store version or one of your own making.
-We made our Pesto, but many grocers have many good pesto products like the Classico brand. 
-The type of Tomatoes does not matter, so long as they are fresh and ripe.



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