Recipe of the Week #10: Pesto Pizza

Originating in Genoa in the Liguria region of northern Italy, Pesto traditionally consists of crushed garlic, basil and pine nuts blended with olive oil, Parmesan cheese, and Fiore Saldo (cheese made from sheep’s milk).The name is the contracted past participle of the Genoese word pestâ, which means to pound, to crush, in reference to the original method of preparation. However, the ingredients in a traditionally made pesto are not “pounded” but “ground” with a circular motion of the pestle in the mortar.

This recipe is so simple and you can add whatever other fresh veggie you like! I like to add a handful of mushrooms. You can find the pizza crusts in supermarkets throughout town.

Pesto Pizza

  • 1 (12 inch) pre-baked pizza crust
  • 1/2 cup pesto
  • 1 ripe tomato, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 (2 ounce) can chopped black olives, drained
  • 1/2 small red onion, chopped
  • 1 (4 ounce) can artichoke hearts, drained and sliced
  • 1 cup crumbled feta cheeseDirections
    1. Preheat oven to 450 degrees F (230 degrees C).
    2. Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
    3. Bake for 8 to 10 minutes, or until cheese is melted and browned.

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