Pesto Pizza, Pizza al Pesto

Once again, there is nothing that says one must put tomato sauce on a pizza. This is quite good, and will make 2 pizzas.

You’ll need:

  • About a pound (500 g) pizza dough
  • 1/2 pound (250 g) Provolone cheese, diced
  • 1/4 pound (100 g) commercially prepared pesto sauce
  • 2-3 plum tomatoes, chopped, seeded, and drained
  • Olive oil
  • Salt

Divide the dough in half. For each pizza:

Pull the disk and put it in a lightly oiled 11-inch (25 cm) pizza pan unless you are using a pizza stone or a wood fired oven. Let it rest for a half hour, and then bake it for 20 minutes in a 400 F (200 C) oven, or for about 3-5 in a pizza oven. Remove it, sprinkle the cheese over it, and bake it for another 5 minutes in a conventional oven, or another 2 in a pizza oven. Spread the pesto sauce over it, dot it with the fresh tomato, and serve at once.

Note: Feel free to use home made pesto sauce if you’d rather.

Pizza Anyone? Pizza history, dough, toppings, and more
How to bake pizza in a wood-fired oven


Tags: , , , ,

Categories: Pizza, Calzoni, and Similar

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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