When life a food processor hands you leftover pesto, you make pizza with it. I mean, you could find some other way to eat it, but isn't it obvious that pizza is the best way to eat leftover pesto?! Or even pesto just made for the sake of putting on pizza to begin with. Besides, pizza sauce needs a break, once in a while ;).
So you start with some good ol' dough. Make your own or buy it. Personally, I think homemade takes the "personalized" right to where it needs to be (just as long as you give yourself the time to make the dough - a couple hours should do). Once it's ready, preheat your oven to 425F.
Separate the dough into 3 even balls, or keep as one and roll out to make a pizza crust. Next, spread your pesto on that dough. "Taste test" to make sure it's edible. (Hint: it will be, but don't skip this crucial step.)
Take your cut up veggies and disperse evenly over the pesto.
And finally, if you want cheese, sprinkle it on!
I did one with cheese and one without (on the pizza stone) and then for the third one (on a cookie sheet), I did half the pizza with daiya, half not. I like to keep things very even.
Throw them in the oven and bake for 15-20 minutes. Remove from oven once they reach the doneness you like, cut and dig in!
The sans (daiya) cheese one was oh so good.
But, so was the one with cheese.
I'm really not a side-taker (or good at making decision - hence the need for both).
So make it however you please.
Call it your 'personal best.'
And eat every last bite.
Personalized Pesto Pizza
Makes: 3 small pizzas or 1 large pizza.
- Whole wheat pizza dough (homemade or store-bought); I used this one
- 1/2 batch of pesto (homemade or store-bought); I used the recipe from this book
- Fresh vegetables of choice
- (Non-dairy) cheese
- Preheat oven to 425F.
- Flatten out dough into 3 small pizzas or 1 large pizza onto a pizza stone and/or cookie sheet.
- Take 2-3 tbsp of pesto (for a small pizza) and spread onto dough.
- Top with veggies
- Bake in oven for 15-20mins.
What are your top three pizza toppings?!