Grandpa Joe's
Pesto Pizza

Another favorite with pizza party guests.

About this recipe

When I think of pesto, I immediately think of basil pesto, but I recently discovered that broccoli rabe makes an even tastier pesto.  Both are delicious, and both can serve as the basis for a delightfully different pizza experience.

Ingredients

Directions

  1. Prepare the pizza dough.  Note that the recipe posted is for four pizzas.  The pizza dough can be made the same day and allowed to rise for two hours, or it can be made the day before and refrigerated until ready to be used.  In this case, allow the dough to come to room temperature before rolling out.
  2. Prepare either or both of the pesto sauces.
  3. Roll out the dough and place on a wooden peel or metal pizza plate.
  4. Spread a layer of the pesto over the dough to within a quarter-inch of the edge of the dough.
  5. Add a single layer of the sliced potatoes; then a thin layer of the sliced onion.
  6. Add a thin layer of freshly grated Parmigiano-Reggiano cheese.  Then sprinkle lightly with black lava finishing salt.
  7. Transfer the pizza from the peel to a preheated pizza stone (or bake on the metal pizza pan) in a 525° F oven for 7 minutes.  Use the convection fan option during the final 3 minutes if available.
Oyster Mushroom Pizza with Béchamel Sauce.

Notes

  • Any mushroom or combination of mushrooms can be substituted for the shiitakes.
Posted: June 2016.