Sunday, February 22, 2009

Recipe - Pesto and Pancetta Pizza

Here's another pizza recipe I thought up a couple days ago.

Pesto & Pancetta Pizza

1 pizza crust

1/4 cup pesto genovese (recipe to follow)
1/3 cup pancetta, cubed
Handful pine nuts
1/2 cup grated parmesan cheese

Directions for Pizza
Preheat oven to 550, making sure your pizza stone is in the middle rack of the oven. Place pizza crust on pizza peel with just enough flour underneath the crust to allow it to slide on the peel. Spread pesto on pizza crust. Sprinkle on cubed pancetta. Sprinkle on pine nuts, making sure they're well distributed. Cover pizza crust with parm. Place on stone and cook until edge of pizza begins to brown and cheese appears melted. Enjoy.

Pesto Genovese Recipe

3 tablespoons pine nuts
2 cups fresh basil leaves
1 clove garlic peeled
1 pinch sea sea (kosher will do as well)
5 ounces olive oil

In a large stone mortar, place the pine nuts, basil, garlic, and salt and grind with a pestle until it forms a paste. Drizzle in the olive oil, beating the mixture all the while with a wooden spoon. If you don’t have a large stone mortar, and you probably don’t, place pine nuts, basil, garlic, into a food processor and briefly chop, then slowly add olive oil.

You'll have extra pesto after making the pizza. Use on pasta or place over boiled potatos.

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