Using a 15 inch pizza pan, I made a dough recipe meant for 2 medium pizzas. My sous-chef, Sup, and I decided on making 2 different halves. The theme was pesto and what a yummy theme it was. One half was kale/basil pesto that I already had in the freezer and had previously taken out to thaw and the other side was sun dried tomato pesto that I bought at Superstore (the new black label products line).
PIzza, wine and a movie, I think it's a great way to spend New Year's.
Medium size pizza dough
4 - 6 shitake mushrooms sliced
1/2 cup of sundried tomato pesto
4 - 5 cherry tomatoes halved
1 cup of shredded mozza
1 cup of aged cheddar (shredded or cubed)
1/4 cup of torn basil
Spread pesto on your dough and scatter mushrooms around evenly. Top with the mozza and cheddar and then your tomato halves. Bake in 400 degree oven for about 20 minutes. Top with basil when you take it out of the oven.
Spicy Green Pesto and Shrimp Pizza
medium size pizza dough
8 - 10 medium size raw shrimp
1/2 cup kale/basil pesto (a recipe from enVie - a Vegan cooking class)
1/2 red pepper chopped
1/2 red chilli thinly sliced
1 cup of mozza
1/2 cup shredded jalapeno monteray jack cheese
Spread pesto on your dough and evenly scatter shrimp. Top with the cheeses. Scatter the peppers and chilli slices. Bake for about 20 min at 400 degrees.