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Pesto Pizza

pesto pizza

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Ingredients
    Pesto Pizza
  • 14 oz. Pizza dough ball, slacked
  • 7 oz. Grande Avorio® Fresh Mozzarella, sliced (7 slices)
  • 2 1/2 oz. Basil Pesto
  • 3 1/2 oz. Sun-dried tomatoes
  • 1/2 oz. Grande Shaved Parmesan
  • Crushed chili flakes, to taste
    • Basil Pesto
  • 1 lb Basil
  • 4 oz. 4-6 Pine nuts, to taste
  • 4 oz. Grande Parmesan, grated
  • 1 Whole 1-3 garlic cloves, to taste
  • 18 oz. Olive oil
  • 2 oz. 2-4 Agave syrup, to taste
  • Salt and Pepper, to taste
  • 1 of Juice 1-2 lemons, to taste
  • 4 oz. Grande Shaved Parmesan
Instructions
    Pesto Pizza
  1. 1
    Slice 7 oz. Grande Avorio® into 7 slices.
  2. 2
    Stretch pizza dough to 12" round.
  3. 3
    Top with 7 Grande Avorio® slices, leaving 1/4-inch border.
  4. 4
    Bake at 500-550°F for 6 to 7 minutes or until cheese is melted and crust is golden.
  5. 5
    Remove pizza from oven and finish with 3 1/2 oz. sun-dried tomatoes and crushed red pepper flakes.
  6. 6
    Spiral pesto sauce around the pie and top with 1/2 oz. Grande Shaved Parmesan.
    7. Basil Pesto
  7. 7
    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®.
  8. 8
    Slowly add 2 to 4 oz. agave syrup and 18 oz. olive oil.
  9. 9
    Add in juice from 1 to 2 lemons.
  10. 10
    Add in salt and pepper to taste.
  11. 11
    Fold in 4 oz. Grande Shaved Parmesan.
Read it online: https://grandecheese.com/recipes/pesto-pizza/