The default sauce to use when making pizza is a red, tomato sauce. But pesto also makes a great pizza sauce. Make the baguette bread recipe. 1/2 per pizza. Roll/stretch it out to the desired thickness. Slather with the usual 1/2 C of sauce, in this case, pesto. Top with torn fresh mozzarella and some sort of strong flavored veggie and some sort of processed meat. The preferred combo is arugula and prosciutto, but steamed broccoli and salami is also not to be forgotten. To make the cheese layer a bit more interesting, add some grated cheddar and/or some grated Parmesan. Cook in 500 F oven for about 10 min or until the crust looks done and the cheese is starting to bubble. Really good.
Basil is almost always growing in house. When it reaches up to the lights, it's time to make pesto or spaghetti sauce. In this instance, the basil was ready, there was a piece of dough in the frig, leftover broccoli from the beef and broccoli recipe, some salami from who knows where and some mozzarella from the barbecued chicken pizza the other night. This might have been better than either of those. Circumstances dictate. Sometimes you get lucky.
Variations:
- Broccoli and Salami
- Arugula and Prosciutto
- Asparagus and Prosciutto, with or without red onions and/or thin sliced mushrooms
When using Prosciutto, layer it on top of the pizza for only the last minute or two of cooking to prevent it from becoming dried out and tough.