Yep, we’re at it again. When a friend gives you a GIANT bag full of basil from her garden (Thanks Em!), there’s only one thing to do before it spoils. PESTO.
Now, don’t give me a death-look or anything like that, but this was my first pesto-making experience. And man, or woman, what had I been waiting for? It was seriously so easy and so delicious. I hardly even needed a recipe, although I did check in this amazing cookbook (from my mamma, thanks!) to make sure I had everything I thought I needed.
Homemade pesto with locally grown (literally in my neighbors backyard) basil needed a really special preparation. And then David and I had around a 3-second conversation about whether we should make a pesto pizza or pasta? Pizza. Duh. We LOVE making pizza as you’ve seen here and here , so we figured we’d give another one a shot.
It is by far one of the easiest ones we’ve done so far, and was in the top-two most delicious.
Yield: 1 large pizza
Prep Time: 15 minutes
Cook Time: 18-20 minutes
1-16 ounce pizza dough (we use store-bought)
1/2 cup of your favorite pesto
1 cup spinach
1 cup chopped artichoke hearts, use jarred or canned and drain them
1/2 cup shredded parmesan cheese
1. Preheat the oven to 450 degrees F.
2. Spread the pizza evenly with pesto. Top with spinach, artichokes, and Parmesan cheese.
3. Place the pizza in the hot oven and bake for 18-20 minutes or until pizza crust is golden and cheese is melted. Remove the pizza from the oven and let the pizza cool for a few minute. Cut into slices and serve.
And there ya have it! Pesto pizza! So easy. Don’t worry, soon, we’ll have you all over for dinner and we’ll serve 1,500 types of pizza. Or we’ll open a restaurant.
(Recipe inspired by Two Pea’s in Their Pod which is an awesome blog if you haven’t heard of it!)