Fresh Pesto Pizza with Homemade Crust

Happy Monday, Friends! If you love pasta like I do, chances are you've eaten pesto. You might be surprised how easy it is to make your own and that it also makes a delicious alternative to traditional pizza sauce. Today I'm sharing my recipes for fresh pesto and homemade pizza crust...

Black olives are my favorite topping, because I love how the single ingredient complements the herbs in the pesto. I know people feel strongly about their pizza toppings, so you can choose whatever you prefer!

I'll start with the crust so the dough can be rising while you make the pesto. 

Homemade pizza crust

1 cup warm water* 1 package yeast

3 tablespoons oil* 2 tablespoons honey

1 1/2 cup all purpose flour* 1 cup wheat flour

First: stir yeast into warm water and add oil and honey. Next: Gradually add flour until the dough is moist. Then: Cover and allow to rise at least an hour. (This would be the perfect time to make the pesto.) When the dough has doubled, divide it into two balls and place on parchment paper lined 12"  pizza pans. 

Fresh pesto

In a food processor blend: 

1 1/2 - 2 cups fresh basil

1/4 cup pine nuts (Walnuts can be substituted.)

1/4 cup grated Parmesan

2-3 garlic cloves

Last, add 1/4 cup olive oil and season with salt and pepper.

In addition to a pizza sauce alternative, it's delicious on pasta. A little goes a long way, and I like to store leftovers in a wide mouth canning jar. True confession:  It is heavenly on a grilled cheese! (Use it in place of butter or mayo.) 

With oil on your hands, gently press the dough to fit the pan and prick with a fork before baking for 5 minutes at 300 degrees. (At this point the crust should be firm but not golden.) 

Brush pesto onto the crust and top with mozzarella and the toppings of your choice. Now bake it until the cheese bubbles and the crust is golden! Enjoy!