When still got weekly vegetable boxes from Megan, we had superfluous fresh basil leaves in our refrigerator. Since I was sure we couldn't finish the whole things before they got rotten, I made pesto basil then saved it in the freezer. I almost forgot about my frozen pesto basil, until I thought about making pizza the other day. My favorite pizza is ones from Tomato Head, a local restaurant at the heart of downtown. They have a lot choices of pizza sauces, not only the regular tomato sauce one like most pizza places offer. One of my favorite is their pesto base pizza topped with mushroom, spinach, olive, and other vegetables. Yummm...
Pizza Crust Recipe is adapted from here
Mix: 1 tsp. sugar
1 tsp. salt
1 Tbsp. instant yeast
1 cup whole wheat flour
2 cups all-purpose flour
Add: 1 ¼ cups warm water
2 Tbsp. oil
Mix to form a soft dough. Cover and let rise until nearly double in bulk. Grease large pizza pan or cookie sheet. Roll out dough on floured board. Place on greased pizza pan or cookie sheet. Stretch the dough as necessary.
Pesto basil sauce, adapted from here 2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
black pepper Combine the all ingredients in a food processor and pulse until coarsely chopped.
Spread pesto basil, leave 1/2 inch from the edge. Sprinkle half of the cheese. Arrange spinach, tomato, mushroom, and red onion. Sprinkle the rest of the cheese.
Bake at 425º for 15 minutes or until it bubbles and the cheese just begins to brown.