| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sauce, Pizza |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh basil leaves; lightly packed, washed and patted dry |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Lemon juice; optional |
| 2 |
|
Cloves garlic; minced or pressed |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Pine nuts |
| 1/2 |
c |
Grated gruyere cheese OR parmesan or romano |
| 2 |
tb |
Olive oil |
| 1/2 |
lb |
Button mushrooms; thinly sliced |
| 2 |
c |
Shredded fontina cheese; up to 3, OR 8-to-12-ounces fontina cheese |
| 2 |
|
12-inch pizza crusts; OR one 18-inch unbaked pizza crust |
INSTRUCTIONS
PESTO
PIZZA
For the pesto: Rinse basil leaves well and pat dry before measuring. In
blender or food processor combine oil, lemon juice (if used) and garlic;
add basil, salt, pine nuts and cheese. Blend or process until pureed. Set
aside, covered, to meld flavors.
For the pizza: Preheat oven to 450 degrees. Heat olive oil in a large
frying pan over medium-high heat. Add mushrooms and cook, stirring often,
until they are lightly browned and their liquid has cooked away. Remove
from heat.
Sprinkle cheese over pizza crust(s). Arrange mushrooms over cheese.
Bake on lowest rack of oven until crust is browned (15 to 20 minutes for
12-inch pizzas; about 25 minutes for 18-inch). Spoon pesto evenly over
pizza; return to oven long enough to heat through (1 to 2 minutes). Serve
at once. Makes 2 12-inch or one 18-inch unbaked pizza.
Recipe by: Scripps-McClatchy Western Service
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep
23, 1998, converted by MM_Buster v2.0l.
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