Pesto Pizza
66% of consumers that have tried a Pesto Pizza LOVE or LIKE IT*, give your customers something they will crave. Start with Grande Avorio® Fresh Mozzarella Loaf and top with basil pesto, sun-dried tomatoes, crushed red peppers and Grande Shaved Parmesan. *Datassential Flavor 2020 Recipe created by Tony Gemignani
Pesto Pizza
Description
Ingredients
Pesto Pizza
Basil Pesto
Instructions
Pesto Pizza
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Slice 7 oz. Grande Avorio® into 7 slices.
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Stretch pizza dough to 12" round.
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Top with 7 Grande Avorio® slices, leaving 1/4-inch border.
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Bake at 500-550°F for 6 to 7 minutes or until cheese is melted and crust is golden.
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Remove pizza from oven and finish with 3 1/2 oz. sun-dried tomatoes and crushed red pepper flakes.
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Spiral pesto sauce around the pie and top with 1/2 oz. Grande Shaved Parmesan.
Basil Pesto
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Blend 1 lb. basil with 4 to 6 oz. pine nuts, 1 to 3 garlic cloves and 4 oz. grated Grande Parmesan in a blender or Robot Coupe®.
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Slowly add 2 to 4 oz. agave syrup and 18 oz. olive oil.
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Add in juice from 1 to 2 lemons.
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Add in salt and pepper to taste.
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Fold in 4 oz. Grande Shaved Parmesan.
