White Pesto Pizza
Ingredients:
- 1 batch Pizza dough (store bought or homemade - see notes in post for recipe links and store suggestions)
- 2-3 cloves garlic, minced
- 1-2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup ricotta
- 1 cup fresh mozzarella, sliced or torn into pieces
- 1/2 cup grated pecorino romano cheese
- 1/3 cup basil pesto (store bought or homemade)
- Any toppings you like such as sliced cherry peppers, kalamata olives, pepperoncini, artichoke hearts, sundried tomatoes, rotisserie chicken, fresh basil, etc. If using any fresh greens, add after cooking.
Instructions:
- If your pizza dough is cold, set it out to come to room temperature for 30 minutes before stretching.
- Place a sheet pan or round pizza pan or stone in the oven and preheat to 500 degrees F.
- When ready, stretch out your pizza dough gently to the shape and size of your pan and place on the heated pan. You can do this while your pizza is heating as well if you've got a pizza peel to transfer the dough to the heated pan.
- Lightly brush olive oil over the dough and spread the minced garlic around on top. Sprinkle with salt and pepper.
- Scatter the ricotta and mozzarella around the pizza. Add dollops of pesto around the pizza and sprinkle the whole thing with half of the pecorino Romano cheese.
- Add your other toppings.
- Place in the preheated oven for 10-15 minutes until they crust is golden brown, and the cheese is melted.
- Remove from the oven and top with the remaining pecorino Romano cheese and any fresh greens such as basil or arugula to serve.