18" Mediterranean Pesto Recipe
Basil pesto, sun-dried tomatoes, artichoke hearts, feta, mozzarella, fresh garlic and fresh basil
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Ingredients
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Pesto Sauce
Pizza Toppings
Method
Pesto Sauce Preparation
- 1
Prepare the Pesto
In a food processor, combine fresh basil leaves, pine nuts, and garlic cloves. Pulse until finely chopped.
- 2
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth.
- 3
Incorporate Cheese and Season
Add parmesan cheese and salt, and pulse until well mixed. Taste and adjust seasoning if necessary. Set aside.
Pizza Assembly
- 4
Preheat Oven
Preheat your oven to 475°F (245°C) to prepare for baking the pizza.
- 5
Prepare the Dough
Roll out the pizza dough on a floured surface to fit your 18-inch pizza stone or baking sheet.
- 6
Spread Pesto
Spread the prepared basil pesto evenly over the rolled-out pizza dough.
- 7
Add Toppings
Distribute sun-dried tomatoes, artichoke hearts, feta cheese, and shredded mozzarella evenly over the pesto.
- 8
Bake the Pizza
Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- 9
Garnish and Serve
Remove the pizza from the oven and garnish with fresh basil leaves. Allow to cool for a few minutes before slicing and serving.
