Pizza Pesto
by Missy Chase Lapine
For a colorful (and healthy) change from the traditional tomato sauce pie, try this great use for leftover pesto. This pizza is awesome on the grill, too.
Makes 1 large pizza or 4 smaller pizzas
Ingredients:
1 bag store-bought pizza dough
3/4 cup store-bought pesto sauce
1/4 cup Green Puree (see Make-Ahead Recipe #3)
1 cup shredded low-fat mozzarella cheese
Optional extra boost: sliced tomatoes, leftover pieces of roasted chicken, artichoke hearts.
Preheat the oven to 400 degrees. If you are using a pizza stone, preheat it as well, or spray a baking sheet with oil.
Stretch the pizza dough to form desired shape, or use a floured rolling pin to roll out the dough to a 1⁄2-inch thickness on a floured surface. Transfer the dough to the prepared pizza stone or baking sheet.
Combine the pesto sauce with the Green Puree. Mix well. Spread the sauce mixture across the prepared pizza dough, then add optional toppings, if using, and cover with the mozzarella. Bake for 15 to 20 minutes, until cheese melts. Allow to cool a few minutes, then cut into triangles and serve.
Grilled Pizza Variation
Preheat an outdoor grill to medium-high. Spray or brush the pizza dough with olive oil. Place the dough on the grill, close the lid, and grill for about 2 minutes. Flip the dough, spray or brush with oil on the other side, and grill for another 2 minutes. Reduce heat to medium-low and spread on the pesto sauce, optional toppings (if using), and cheese. Cook for another 2 to 3 minutes, until the cheese melts.
Pesto Pita Pizza Variation
