More no-knead pizza action last night. The veggie pizza was good, but the mozzarella pesto pizza turned out amazing.
Mozzarella Pesto Pizza
– 1 batch of no-knead pizza dough (see Jim Lahey’s method here).
– pine nuts (substitute with pecans or walnuts if you’re feeling frisky)
– 3 bunches of basil (and I mean a ton of basil leaves)
– Parmesan cheese, grated
– mozzarella cheese (the fresh kind), sliced
– olive oil
– 2-3 tsp lemon juice
Pesto:
Combine olive oil, 1tsp parmesan cheese, 1/2 cup pine nuts in a blender or food processor. Add a pinch of salt and pepper, add oil and lemon juice. Blend until it reaches the consistency you like.
After you get the dough ready, stretch it out on a lightly-oiled cookie sheet. Spread out the pesto evenly on the dough. Then place sliced mozzarella on top.
Bake for 20-25 minutes at 500 degrees.
Enjoy!
