Thursday, February 12, 2009

Recipe - Tomato Pesto & Fontina Pizza

I can't sleep right now (read: 12:15 a.m.), so I came up with an original pizza recipe. And without further ado, the recipe.

Tomato Pesto & Fontina Pizza


1 pizza crust

Sun dried tomato pesto
4 ounces sun dried tomatoes packed in olive oil
1 garlic clove, finely diced
½ cup packed basil leaves
¼ cup parmigiano cheese
1 ½ teaspoons honey
Salt & pepper to taste
Sprinkle of red pepper flake

1 cup fontina cheese

¼ cup candied bacon (optional)

Preheat oven to 550, making sure your pizza stone (FYI: If you don't have a pizza stone, stop reading and go buy one) is in the middle rack of the oven. Place pizza crust on pizza peel (again, if no havey, go buyee) with just enough flour underneath the crust to allow it to slide on the peel. Add tomato pesto ingredients in a food processor and process until thoroughly combined. Spread pesto on pizza crust. Sprinkle on candied bacon, if you dare. Cover pizza crust with fontina. Place on stone and cook until edge of pizza begins to brown well and cheese the melted and bubbly (five to six minutes). Enjoy.

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