| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Appetizer, Baked, Bread, Fall, First cours |
4 |
Servings |
INGREDIENTS
|
|
Pizza Dough; (see recipe) |
| 1 |
|
Clove garlic |
| 1 |
c |
Fresh basil leaves |
| 2 |
tb |
Pine nuts |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Grated Parmesan cheese |
|
|
Salt |
|
|
Fresh ground black pepper |
INSTRUCTIONS
PESTO SAUCE
PREPARATION: Make the Pizza Dough recipe.
For the sauce, chop the garlic. Pur.e the garlic, basil, pine nuts, and
olive oil in a blender or food processor. Stir in the grated cheese and
season to taste with salt and pepper.
Recipe can be made to this point several hours ahead.
COOKING AND SERVING: Heat the oven to 450°F. Pierce pizza dough several
times with a fork and bake in oven until crust is golden brown and crisp,
about 8 minutes. Remove from oven and spread with pesto sauce, leaving a
1/2-inch border. Serve immediately.
Yields: 1 13-inch pizza
NOTES : A pizza as simple as they come. For this pizza, the crust is baked
unadorned and then garnished with pesto when it comes out of the oven. Be
sure to pierce the dough to keep the crust flat as it cooks.
Recipe by: Cook's Magazine May 1988
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
27, 1998
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