Pesto Pizza with Three Cheeses
Does this make you a bit hungry?Or how about this savory looking corner?I set out to make something new and exciting for you yesterday, but failed in the kitchen. I attempted to make homemade goat cheese in a simple recipe I found online, but realized I was using ultra-homogenized goat’s milk which will not curdle. Turns out further that I can’t find anything OTHER than ultra homogenized in Denver unless I join a goat share CSA and agree to pay $20 a month to board a goat and then pickup a half gallon of the raw milk from the farm an hour away each week. So that experiment went down the drain (literally) and instead I’m sharing my new favorite pizza with you. OK, let’s be honest here – every time I make up a new one it becomes my favorite until I grow tired of it and try something new.This one starts with some of the dough I made with the kids a week ago in my cooking class. I spread a thin layer of the green onion and arugula pesto I made last week over the dough, then topped it with shredded Parmigiano and some crumbled feta cheese……before smothering the whole thing with shredded mozzarella cheese. Into a 400 degree oven for about 13 minutes and it’s ready. It’s that easy. It’s that good. Give it a try!
- Pizza Dough
- Arugula Pesto
- Parmigiano Reggiano cheese, shredded
- feta cheese
- mozzarella cheese
- Spread pizza dough into a thin layer on a baking sheet that has been oiled. Spread a thin layer of arugula pesto over the dough, then sprinkle with desired amount of cheeses. Bake at 400 degrees until crisp and browned, about 10-15 minutes.
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