Elegant Pesto-Infused Pizza Delight

Delight in this sophisticated pizza featuring a vibrant homemade pesto sauce, generously spread over a crispy crust and topped with a harmonious blend of savory provolone cheese, roasted red peppers, black olives, and artichoke hearts. Baked to perfection, this culinary masterpiece is sure to impress even the most discerning palates.

Ingredients

For the pesto-infused pizza
2	fresh basil leaves
1⁄4	cup pine nuts
1	medium fresh garlic clove
1⁄8	cup fresh grated parmesan cheese (the good stuff!)
1⁄4	cup olive oil
	salt to taste
1⁄2	cup baby portabella mushrooms, sliced
8	ounces sliced provolone cheese (or mozzarella)
3	roasted red peppers, cut in strips (or fresh, see NOTE)
1⁄8	cup sliced black olives
1⁄2	cup quartered artichoke heart, cut into chunks
1	prepared pizza crust (homemade, or purchased)

Instructions

• For preparing the pizza

  1. Preheat the oven to 425º.
  2. Prepare the pesto sauce by combining fresh basil leaves, pine nuts, garlic, and fresh grated parmesan cheese in a blender or food processor. Blend until smooth.
  3. Slowly drizzle olive oil into the blender or processor while blending, until a thick sauce forms.
  4. Season the sauce to taste with salt. Omit if not necessary.
  5. Set the pesto sauce aside.
  6. In a skillet, heat a small amount of olive oil and sauté the sliced baby portabella mushrooms for a few minutes to enhance their flavor. If using fresh red bell pepper, add it to the skillet with the mushrooms. Allow to cool slightly.
  7. Spread the prepared pesto sauce evenly over the pizza crust.
  8. Evenly distribute the provolone cheese, roasted red peppers, black olives, and artichoke hearts over the pesto.
  9. Sprinkle with additional grated parmesan cheese, if desired.
  10. Bake in the preheated oven for 15 minutes or until the cheese is bubbly.

Aug 15, 2024