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Fine herb pesto pizza
Shake up pizza night with these unique herb flavours.
YIELDS
4
TO
6
Ingredients
Herb Pesto Sauce
- 1 1/2 cups loosely packed fine herbs, such as chives, basil, tarragon, parsley, chervil, and/or dill
- 1/2 cup loosely packed spinach or arugula
- 1/4 cup (20 g) finely grated Parmigiano-Reggiano cheese
- 1/4 cup (35 g) roughly chopped nuts, such as pine nuts, pistachios, or walnuts
- 2 garlic cloves, smashed
- 1/2 lemon, zested and juiced
- 4–6 tablespoons extra virgin olive oil, plus a bit more for storage
- Kosher salt and black pepper
Pizza
- 1 ball store bought pizza dough
- 2 large tomatoes
- 2 peaches or nectarines
- 1 corn cob
- 1 garlic clove, thinly sliced
- 1 tablespoon olive oil
- Kosher salt and black pepper
- 1 tablespoon cornmeal (optional)
- 1/2 cup (125 ml) prepared pesto
- 1 ball burrata or fresh mozzarella
- Fresh herbs, for garnish
Directions
Herb Pesto Sauce
- Add the herbs, spinach or arugula, Parmigiano-Reggiano, nuts, garlic, lemon zest, and lemon juice to a food processor and pulse a few times to roughly chop.
- Add in four tablespoons of oil and blend until smooth, adding more oil if needed to reach a saucy consistency. Season to taste with salt and pepper.
- Transfer the pesto to a resealable container or jar, cover it with a thin layer of olive oil, and store it in the fridge for up to one week or in the freezer for up to three months.
Pizza
- If time allows, place the pizza dough on the counter, covered, for 30 minutes to come up to room temperature. This will make it easier to work with.
- Move your oven rack to the lowest position and heat it to 500º F.
- Prepare the toppings. Core the tomatoes, remove the stones from the peaches and cut them into half-an-inch thick slices. Remove the corn kernels from the cob by placing it on one end on a kitchen towel and running a sharp knife down the sides. Transfer the tomatoes, peaches, and corn to a bowl along with the garlic and olive oil and season with salt and pepper. Gently toss to combine and evenly coat with oil.
- Set out a large sheet pan and scatter with the cornmeal, if using. If not, drizzle with a bit of olive oil to thinly coat the bottom of the pan. Stretch out the dough into a large round-ish shape that is approximately 14 to 16 inches in diameter and place it onto the prepared pan. Spread the pesto onto the dough, leaving a bit of a crust. Scatter the tomato, peach, and corn mixture onto the pizza, leaving any extra liquid behind, then gently tear the cheese overtop.
- Season with a little salt and pepper and bake on the bottom rack of your oven for 12 to 15 minutes or until the crust is crisp and the toppings are tender.
- Serve scattered with fresh herbs. Enjoy!
