The Lady continues to only “nibble” at cheese and find interesting ways to carefully work it into her recipes. Tonight she took a carton of Bear Pond Farm’s Premium Basil Pesto and used that rather than the traditional tomato sauce. The Man swooned, The Lady’s gall bladder approved and I even got my own slice. Here’s what she did:
Pre-heat oven to 450 degrees.
Fresh Pizza Dough
Bear Pond Farm’s Premium Pesto Sauce
French Onion Soup Chicken Sausage – Freshly made at Hawthorne Fred Meyer Meat Counter – sauteed and thinly sliced
Marinated Artichocke Hearts – sliced vertically
Coat pizza dough in a little oil. The Lady normally uses EVOO; today she used Sesame Oil for a change and a little different flavor profile. Allow dough to rise; depending on temperature in your kitchen, may take an hour or more.
Roll dough onto pizza pan or stone; making a nice rolled-up edge.
Spread Bear Pond Farm Premium Basil Pesto on dough.
Top with remaining ingredients.
Bake for 15 minutes or until crust is browned.
Let set 5 minutes.
Slice and serve.
Clean up the kitchen.
I give this pizza 4 Paws out of 4 Paws (cause that’s all I’ve got).
The Bear Pond Farm pesto has Pecorino Romano but no nuts. The basil is organic.