Has anyone else had any problems using artichoke pesto as a base for a pizza? I put a pretty good smear of it on my Mellow Mushroom style pie with some lightly sauteed shrimp and red onions and I had HUGE amount of oil on top of the pie. Like, it was wobbly and jiggly on the top when I peeled it out of my oven, and I've never had this problem with my regular pesto pie although they do turn out a bit oiler than my tomato based pies but nothing that doesn't turn out as it cools. I had to take about four paper towels and dab the top pretty hard and the crust was just slightly soggy beneath the pesto. It was still a great pie, but I was a bit bummed it wasn't ready to eat out of the oven, I even held it underneath the broiler for a second to try to dry it out.
Anyone else had these problems though? I tried to just get the artichokes parts out of the pesto and leave most all of the oil in the jar. Very little oil was on the pie when it went in the oven.
-Cory
