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pesto

Heirloom Cherry Tomato Pesto Pizza

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Hey y’all!  I’ve been so dang busy and I’ve missed you!  I also know that I haven’t posted a pizza in at least 4 days and 12.6 hours, so I thought it was time.

 

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Not to mention – why do people say that?  I’m totally mentioning the fact that I am a lunatic crazy woman at the farmer’s market and had about a bazzillion heirloom cherry tomatoes, 47 ears of corn, 6 bushels of basil, and 23 pounds of pesto that needed to be consumed.

 

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Can you blame me?  I mean look at these tomatoes!

 

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They’re friggin’ gorgeous!  Stunning!  Breathtaking!

 

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Throw on some cheese…..

 

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And more cheese….

 

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And corn, man.  Seriously, Jennifer?  Getting me hooked on this pizza corn business? Sooooo not cool. Next time keep your dirty little secrets to yourself, k?

 

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So I covered up the dirty little corn secret with some more pesto.  I wish I could forget.  But I can’t.  Corn. On. Pizza. Yesssssss!  It’s so good.  Do it!

 

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Sorry for the peer pressure.  I’ve been corrupted.

 

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Blame Jennifer.  I’m glad we had this little talk.

 

 

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Heirloom Cherry Pesto Pizza

Ingredients

  • 1 pizza dough ball
  • 1/4 cup plus 2-3 tablespoons prepared pesto divided
  • 1 pint heirloom cherry tomatoes halved
  • 1 8 ounce ball fresh mozzarella
  • 4 ounces goat cheese
  • 1 ear of fresh corn on the cob kernels removed
  • 6-8 large basil leaves rolled and sliced into ribbons

Instructions

  1. Preheat oven to 425
  2. Stretch dough over a pizza stone or baking sheet
  3. Spread pesto over the dough
  4. Add tomatoes, top with mozzarella, goat cheese, and corn
  5. Drizzle remaining pesto over the top of pizza
  6. Bake 15-17 minutes until crust is crispy and cheese is melted
  7. Top with basil ribbons

Note: I used a store bought pizza dough and I didn’t love it, so use your favorite pizza dough recipe or store bought.

Note: I don’t have a go to pesto recipe – I just throw everything in the food processor and keep adding and tasting until it’s right to me

Note: Pesto can be overwhelming, so you can use as much or as little you want

Baked Brie and Pesto

by 46 Comments

We’re going to just ease on down the road into this Monday.

 

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I don’t know about y’all, but work last week was brutal for me and my weekend was about 5 days to short for my recovery.

 

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I started out Sunday with a day drinking beer judging event from Women’s Brew and ended it with more day drinking a pedicure and dinner with friends.

 

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Seriously, I had so much fun!  So much fun that I’m sharing not so much a recipe as a fun flavor combo that makes a great appetizer or gluttonous dinner for one.  Do it!  The fat kid inside you will be so happy!

 

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Have a fantastic week, y’all!

 

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Baked Brie and Pesto

Ingredients

  • 1 baguett cut into 1/2 inch slices
  • 1 round package of brie
  • 1/2 cup prepared pesto
  • basil leaves for garnish if desired

Instructions

  1. Preheat oven to 350
  2. Unwrap brie and transfer to a small baking dish
  3. Bake brie for 12-15 minutes - if you cook it too long the cheese will explode - trust me
  4. Transfer to serving plate
  5. Top with pesto
  6. Arrange baguette slices around baked brie
  7. Garnish with basil, if using

Breakfast Pizza

by 34 Comments

Good morning, sunshine!

 

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I can’t believe it’s Monday already.  What happened to the weekend?  Was yours a good one?

 

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Because it’s Monday.  And because I talked your ear off on Saturday about brewing…

 

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We’re going to keep things short and simple.  Even the recipe is short and simple.  It’s pizza after all and not rocket science.  Do what you want.  Throw stuff on some pizza dough and pop it into a hot oven.

 

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Have a fantastic week, y’all!

 

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P.S. There is still time to enter the giveaway!

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Breakfast Pizza

Ingredients

  • 1 prepared pizza dough
  • 2 tablespoons prepared pesto plus more for drizzle
  • 5-6 eggs
  • 4-6 slices of prosciutto torn in half lengthwise
  • 2 ounces goat cheese
  • 1/4 teaspoon thye

Instructions

  1. Preheat oven to 425
  2. Stretch pizza dough over a pizza stone or baking sheet and bake for 10 minutes
  3. Remove from oven and spread 2 tablespoons of pesto over crust
  4. Crack eggs and drop over top of the pizza
  5. Put pizza back in oven and bake another 10 minutes
  6. Remove pizza from oven, top with prosciutto, goat cheese, and thyme
  7. Put pizza back in oven and bake an additional 5 minutes
  8. Remove from oven, let sit for 5 minutes, slice and serve
  9. Drizzle with more pesto if desired