Photo credit: Anthony Misiti
Ingredients
- Sourdough Pizza Crust (McGrath’s Bakehouse -see note)
- Grated mozzarella cheese
- Sliced black olives
- Fresh tomatoes
- Basil Pesto - the next 5 ingredients
- Large bunch of fresh basil — about 4 cups
- 1/2 cup olive oil
- 1-2 cloves garlic
- Chuck of pecorino (about 1/2 cup)
- 1/3 to 1/2 cup toasted pine nuts or pistachios, or walnuts
Instructions
Pre-heat oven to 450 degrees.
Place all ingredients for the pesto into a food processor and puree.
Spread pesto mixture over pizza crust. Sprinkle with grated mozzarella cheese, top with chopped fresh tomatoes and sliced black olives.
Bake at 450 degrees for 5-8 minutes.
Serve with a Summer salad.
Notes:
If you’re in South Central PA, you can get sourdough bread (and pizza crust) from McGrath’s. It is a local bakehouse in Mechanicsburg that makes bread right! They use unhybridized local ancient grains, mill the grains themselves right before the make the bread and all their breads are real sour dough (no added yeast in anything!). They have several drop off locations, Cornerstone Coffee house is one of them, so is Radish and Rye at the Broadstreet Market, https://mcgrathsbakehouse.com.
In south central PA, you can find organic veggies here.
Find high quality extra virgin olive oil here.
High quality salts, herbs, spices, seeds and nuts can be found here.