Continuing the Pizza 2011 Project (52 different pizzas in a year). Progressing along nicely, today's post marks a dozen, and I am not out of ideas yet.
Today I am going to share a lunch pizza. Commonly thought of as mini pizzas. Single serve, perfect for that husband for lunch while waiting for his long suffering wife to get home from her inconvenient day job. Mini pizzas are perfect to use up left overs. Little flat bread, little sauce and a topping... pizza!
This is a wonderful pizza. In place of a traditional tomato sauce, I made a Sun Dried Tomato Pesto. This has become my new passion. Spread a little on a boring chicken sandwich and you have a treat. Mix into a quiche and you have an ordinary with panache! There is the nutty taste of the Parmesan, the crunch (and aroma) of roasted walnuts, the bite of the garlic and that special taste of Sun Dried Tomatoes... Like I said, a new passion!
As far as the crust, as I have said a few times, I make pizza dough at least once week (more when I can feel a mini pizza jag coming). The recipe I use freezes easily, but as long as you use it up within the week, it is great in the fridge. just let it come to room temp before you use it. The recipe I use (click HERE to find it) makes 2 "regular" size pizzas, one thick crust or 4 mini pizzas.
Here's my Sun Dried tomato pesto recipe
1/2 cup Extra Virgin Olive Oil
1/2 cup Sundried tomatoes, packed in oil (comes in a jar)
1/2 cup fresh grated Parmesan Cheese
1/2 cups finely chopped Walnuts
4 clove Garlic, smashed and minced
This makes a bit more than a cup. I only used about 1/2 cup on the pizza, but it never goes to waste around me (maybe waist though).
OK... Here's how to make a
Mini Sun Sried Tomato, Mozzarella and Arugula Pizza...
Crust of choice, premade or homemade My "go-to" pizza dough recipe)
Extra Virgin Olive Oil
Salt and Pepper
1/2 cup Sun Dried Tomato Pesto
thin slices of Mozzarella cheese to line the bottom
a few leaves of fresh Arugula for a garnish
- Preheat oven and pizza stone (or heavy baking sheet) to 550 degrees for at least 30 minutes.
- Roll your crust out on parchment paper to your likeness... Thin, Chewy or thick like a bread.
- Brush Olive oil around the edges to get a beautiful Golden Brown and Delicious looking crust.
- Salt and pepper the crust at this time
- Layer the pesto sauce to within 1/2 inch of the edge
- Top with the cheese..
- Bake for 10-12 minutes.
- Top with the arugula and serve!
A great lunch!
Oh, and I appologise for missing a few days of posting... things are hopping around here...
Hopping so much, I made a carrot cake...
But that's tomorrow's post (I promise)