Pesto Pizza

[Bill/SFNM]

The one of these I made for the July Challenge was so good I had to try it again, especially since the basil in the garden is growing so well. Again I used the mortar-and-pestle recipe from Marcella Hazan. For the July one, the dough was just brushed with olive oil and then baked. To avoid cooking the pesto, it was spread on the top of the pie as soon as it was removed from the oven. I made a few more of these today and the very best one was topped with some Boar's Head mozzarella before baking and somewhat less pesto spread on after baking. The edge is more puffy than a typical Neapolitan pie, but that is the way I like it

[JimmyMak]

It doesn't get any better than that.

[JConk007]

I'll second the pesto Bill love it! My Guys want cheese on top of the pesto too
John

[Bill/SFNM]

John,

Don't you find the flavor of the pesto dims with cooking, especially at WFO temps?

Bill

[pcampbell]

Have you guys tried putting the pesto on afterward?  Trying to figure out which would be better.

[Bill/SFNM]

Have you guys tried putting the pesto on afterward?  Trying to figure out which would be better.

Patrick,

I only put it on afterwards. Cooking pesto, IMO, dims the flavor. See above.

[JConk007]

Bill,
I make the pesto from my basil and I find I can still taste it maybe the cheese I put on seals it up Thats what te crowd loves Just pest instead of san marzano then wm Mozz I dont really even like pesto but I do like that pie! Yours looks very tasy !
john