Pesto Genovese Pizza


Pizza Genovese Style is easy in the summertime!

IMG_4045With pesto, leftover new potatoes and fresh green beans steamed in the microwave, you can make Pesto Genovese Pizza in no time.  It’s called Genovese because it is created with the ingredients of Pesto alla Genovese from Genoa, Italy.

First, roll out the pizza dough.  I make the dough in my bread-maker or buy it at Brother’s Pizza at Northland Center.

Next, I make pesto using the recipe from my Young Chefs class and spread it on the pizza dough.  Cut up the leftover potatoes and green beans, place on top of the pizza and drizzle olive oil over everything!

Bake on a pizza stone that has been preheated in a 425 degree oven.  Bake until the crust is as crispy as you like it (10-15 minutes?). Just before taking the pizza out, sprinkle toasted pine nuts on top to let them heat up.  (I toast the pine nuts in a dry frying pan on medium heat until they browned–but watch carefully because they brown quickly.) Top with freshly grated Parmesan cheese before serving.

Best. Pizza. Ever!!

 

 

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