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 Hosted By
DnD |
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Pizza - Red Pepper-Basil Pesto Pizza
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Serving Size -
6
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Prepared By -
DnD
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Recipe Rating
* * * * *
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Printer Friendly Recipe
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12 ounces fresh Mozzarella, sliced |
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1 wedge Parmigiano-Reggiano, shaved |
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1 red onion, halved and thinly sliced |
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2 cups baby arugula leaves |
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2 medium red bell peppers, stemmed |
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Salt and freshly cracked black pepper |
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1/2 cup fresh basil leaves |
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1/4 cup extra-virgin olive oil |
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Salt and freshly cracked black pepper |
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TO MAKE PESTO: - Preheat an oven to 375 degrees F.
Put the peppers on a baking sheet, rub them with the canola oil and season with salt and black pepper, to taste. Roast until they are slightly charred and soft, turning several times, about 25 to 30 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the skins and seeds.
Put the peppers, garlic, basil and pine nuts into the bowl of a food processor and pulse until coarsely chopped. With the motor running, slowly pour the olive oil through the feed tube and pulse to emulsify. Add the cheese and salt and pepper, to taste and pulse a few more times just to combine. Scrape the mixture into a bowl.
TO MAKE PIZZA: - Roll the pizza dough into 2 (12-inch) circles, brush the top with some canola oil, and season them with salt and black pepper, to taste. Put them on the grill, oiled side down, and grill until the bottoms are slightly charred and golden brown. Brush the tops with additional oil before flipping the pizzas over. Continue grilling until the crusts are just firm, about 40 seconds.
Transfer the shells to a baking sheet, top each with some of the pesto, mozzarella and shaved Parmigiano and return them to the grill. Close the cover and grill until the cheese melts. Remove the pizzas from the grill and finish the pizza with some sliced red onion and handful of arugula. Slice and serve.
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