Bear Pond Farm’s Premium Basil Pesto Pizza – Marcella The Cheesemonger International Guilde des Fromagers
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Bear Pond Farm’s Premium Basil Pesto Pizza

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

Chopped Tomato


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.



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