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Pesto Pizza without Mozzarella
Created by: Howcan Team
Ingredients
- 1 pre-made pizza dough
- 1/2 cup of basil pesto
- 1 cup of cherry tomatoes, halved
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of pine nuts
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Roll out the pre-made pizza dough on a floured surface to your desired thickness and shape.
- Spread 1/2 cup of basil pesto evenly over the pizza dough, leaving a small border around the edges.
- Evenly distribute the halved cherry tomatoes over the pesto.
- Sprinkle 1/2 cup of grated Parmesan cheese over the pizza.
- Top with 1/4 cup of pine nuts and season with salt and pepper to taste.
- Transfer the pizza to a baking sheet or pizza stone and bake in the preheated oven for 12-15 minutes, or until the crust is golden and the toppings are bubbly and slightly browned.
- Remove the pizza from the oven and let it cool for a few minutes before slicing.
- Garnish with fresh basil leaves, slice, and serve hot. Enjoy your delicious pesto pizza without mozzarella!
Pesto pizza without mozzarella has a rich history rooted in Italian culinary traditions. Originating in Liguria, the birthplace of pesto, this unique pizza features a vibrant green basil pesto as the base, topped with ingredients like sun-dried tomatoes, artichokes, and pine nuts. Renowned chefs like Gennaro Contaldo have popularized this variation, emphasizing the importance of using high-quality, fresh ingredients to enhance the flavors. Today, the best versions of this dish can be found in authentic Italian pizzerias, particularly in the Ligurian region. The key to perfecting this pizza lies in the balance of the pesto's herbaceous notes and the toppings' complementary textures.
30 min
4
380 calories
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