What’s the perk of having your own home grown tomatoes and basil right at the back yard? Pizza all day err day or tomato basil soup. Uhmmm, world’s 8th wonder. With just simple ingredients, you can recreate this delicious dish at home and impress your guests for a casual dinner night. We used goat cheese since that was what left in the fridge. I don’t really eat cheese or animal milk products for that matter so the pizza is good by itself without the cheese since the pesto sauce was so rich and flavorful on its own.
You can buy premade gluten free/whole wheat crust dough at any grocery store or wholefoods and they will taste good since you will be making it fresh at home. Just make sure you do read through the ingredients to eliminate out any weird chemical names that you are skeptical about.
Pesto sauce recipe
- 2 Cups Of Fresh Basil
- A handful of nuts (pine nuts preferably)
- 1/3 Cup Of Olive Oil
- 2 Tablespoons Of Water
- Dash Of Salt
Now if you are not into vegan pesto sauce as I’m, you can replace nuts with Parmesan cheese for a richer and more cheesy taste.
Blend everything in a blender or food processor until smooth and creamy.
Bake the dough until slightly golden, spread the fresh pesto sauce on top
Top with your choice of cheese, thinly sliced tomato and finely chopped basil (just a tiny bit)
Put the pizza back in the oven. If you really like rich taste, lightly spray the top of the pizza with butter spray (focus on the crust). I don’t do this for myself but I have made it that way for other people and they seem to enjoy it so :).
Bake for another 15 minutes then let the pizza rest/cool down
Drizzle with balsamic vinegar or balsamic reduction, which is simply a thicker syrup form of your typical balsamic vinegar. This can be achieve by boiling a cup of your favorite balsamic vinegar then simmer for 10 minutes in low heat. Enjoy!