Last week I made a small batch canning project, Summer Fresh Basil and Mint Pesto!
As with most small batch canning projects, making fresh basil pesto is very easy and well worth the extra effort to make. Fresh made pesto is so much better than any store bought... One of those condiments/sauces that really has no commercially available equivalent.
Keep scrolling down for this easy to follow recipe...
In case you don;t know, Pesto is made mostly with Basil, some Pine Nuts, garlic, lemon and Olive Oil.
So anything you make using the sauce has strong hints of garlic, a delightful nutty flavor and is softened with the lemon. But of course the fresh Herbal taste is what sets basil apart from other sauces. And in season, nothing beats it!
Traditionally, this pizza is made with a tomato based sauce, mozzarella and basil. I simply spread the pesto out like the traditional tomato sauce, added the cheese and decided to top with a few thin slices of tomato...
FANTASTIC... Naturally tasting of roasted garlic, herbaceous, sweet roasted tomatoes and cheesy! and DELICIOUS!
And a more exotic of my goal of Pizzeria style pizza at home...
Pizzeria Pizza at Home...
A goal of mine (and an earlier blog post, double click the blue letters). In that post I go into details about the best way to achieve the goal of a making a seemingly simple flat bread, topped with a sauce and cheese. I have a never fail yeast pizza dough recipe, a deliciously fresh rich pizza sauce (from scratch) and a bit of history.
Once you learn the tricks of the trade, Pizzeria Pizza at home is simple and addictive. My dough recipe makes 4 dough balls, so each time I make pizza I have 4 canvasses to create. Generally I make a pizza Margherita (pictured to the right, sauce, cheese and basil). The Margherita is recognized by many as the first and original version of the modern pizza.
My wife prefers the classic Pepperoni.
That leaves me two canvasses to create. SO many options... different sauces, different toppings, different shapes, different... well, different whatever I want to try.
Pizzeria Pizza at Home 101 Post. Scratch sauce, Scratch Dough, history and LOTS of photo instructions to get started.
But for this sauce, visit my post on Fresh Summer Mint Basil Pesto for the recipe.
But as with most recipes, the basics can be learned in minutes; mastering the art will take a lifetime (or at least 52 tries). You can achieve success with my Pizzeria 101 Link, a cookie sheet, standard oven and items in most every kitchen. But... eventually you will want to try the toys of the trade So if you want to dig deeper, I recommend these books and items...
Enjoy your Pizza making... Let me know what pizzas you are making and be sure to come take a look next Sunday to see what I come up with this week!
I hope I did not make it sound complicated... it really only takes a few minutes if you are an experienced home pizza maker. The pay off in beauty and taste is well worth the effort. Plus, if you get in the habit of making pizza dough 4 balls at a time (as my recipe does), and you always have a jar of sauce laying around (since I make 8 jars at a time, this beauty is actually very affordable). Your big cost is the toppings, but since mostly I use leftovers, pizza is about as affordable as it gets... As long as you are not buying a $20 pizza at the pizzeria when you CAN make em at home!
And of course... This is a MUST MAKE recipe for my new Page that eventually will be a guide to Italian Cooking (worth following). I will try to research the history, Italian name for the dish and most of all the authenticity (going to be hard not to monkey about with the recipes, but I at least promise to try).
So, Cin Cin indeed as I add Breakfast Pizza Uova e Pancetta Pizza) to my "52 Authentic Italian Recipes".
And if you like this dish and want to see more, be sure to take a minute and "Follow" me on Pinterest for all of the updates to come!!!
This is Pizza #11 in my list of 52 Pizza Party Pizzas...
Week #1 ...
A simple Salami Pizza (break free of the addiction to Pepperoni). A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!
I made a fantastic HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!
I was on the grill making a dessert or Appetizer FANTASTIC Honey - Goat Cheese - Arugula Pizza... Delicious and PERFECT if you want to WOW your friends with something unique on the GRILL!
A Pizza from my youth, the (then) exotic sounding Canadian Bacon and Onion GRILLED pizza! Loaded with color and the unique taste of the sweet juicy back bacon that became a legend back in Pekin, Illinois in the 70's.
A fond memory of our time living in the islands... US Virgin Island, St Thomas had a fantastic little beach bar where you could get a Steak and Gorgonzola Pizza (and a bottle of wine) for just $25... one of the few bargains on the island and a darn fine PIZZA!
We stayed out on the grill for a fun APPETIZER PIZZA of Goat Cheese, Honey and Walnuts! Worked perfect to serve as guests arrive, the sweet honey, zippy goat cheese and the savory walnuts paired perfect for a fine welcome treat!
HOW COOL IS THIS BREAKFAST PIZZA??? Ham and Eggs... Cheese and tomato sauce! It is actually a classic Italian recipe for
Bacon and Egg Pizza (Uova e pancetta Pizza)And it is WONDERFUL!
Was something really special for me, a chance to cook with another respected Food Blogger, Penny from Lake Lure Cottage Kitchen, AND to use her open fireplace cooking grate to cook over a live fire and make a pizza topped with Ina Garten's Guacamole Salad! Fruit, Vegges, Black Beans... Makes a FANTASTIC Pizza!
My beloved Rotisserie Chicken gets dressed up with Taco seasonings to help create a Taco Chicken and Pickled Red Onion Pizza! A wonderfully colorful and spicy pizza. Something you would expect at a California fancy pizzeria... or now at home!
Cul de Sac Famous empty Nestors that we are, we were a bit intimidated with the idea of sitting for 7 (YES, SEVEN) of our nieces and nephews for a weekend. I decided to make pizza one night, even more challenging I decided to offer each of the kids a chance to pick their own toppings... CHEESE PIZZA was by far the most requested. But just because it is a simple cheese pizza is no excuse not to make it the best. LOTS of tips to make yours better than a pizzeria!
OK, be sure to come back next Sunday... I already have plans for next weeks' Za!