WKYT - Chef Walter - Recipes

Fresh Pesto Pizza Friday, August 16, 2013


Here's the pesto:

2 cups fresh basil, packed
3 cloves garlic
1/4 cup pine nuts
1/2 cup olive oil
kosher salt and freshly cracked black pepper, to taste
1/2 cup Parmesan cheese

To make pizza!

Pizza dough - either homemade or the little rolls - I won't tell if you cheat
8 ounces Mozzarella cheese, shredded
roasted cherry tomatoes - optional
shredded chicken - optional



In the bowl of a food processor, combine basil, garlic and pine nuts. Process to a paste. With processor running, drizzle in olive oil. This particular pesto recipe makes a rather thick pesto - we like it that way for pizzas. If you wish, you can add up to an additional 1/4 cup of oil for a pasta sauce. Stir in cheese, taste and adjust for salt and pepper, and serve. Or make pizza ;-)


Preheat oven to 400F. Roll out pizza dough into individual sizes - about four squares if using the canned rolls. I think these work best if the dough is rather thin. Place dough on baking sheets. Add a tablespoon or so of the pesto and spread it evenly on top of the pizza dough. Sprinkle each pizza with 1/4 of the cheese - not too much. If you wish, you can also add roasted cherry tomatoes (ridiculously good) or shredded chicken. Bake for 12-15 minutes, or until crust is golden brown and crispy. Serve additional pesto on the side for a little extra dipping.


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