Pesto Pizza
The following pizza is green, light on the cheese and big on flavor. I recommend a glass of champagne when you slice this one up.
Begin with the pizza dough and allow for 3 hours from start to finish
Add Pesto as the base
Top with artichokes that have been marinated in olive oil
Sprinkle shredded Parmesan to taste
Bake at 400 degrees F for about 20 minutes or until your crust is a golden brown
Allow to cool for a few moments then top with fresh spinach and avocado
I would like to dedicate this pizza recipe to Holler of Tinned Tomatoes...
You know I love your pizza!
I nearly made the bases this weekend, but got home too late from Glasgow!
This topping looks particularly good!
Hopefully I will make some soon! I will post it when I do and let you know!
Posted by: holler | August 13, 2007 at 11:36 AM
Hello Holler, I am looking forward to hearing about how your pizza turns out. How is the avocado situation over in Glasgow?
Posted by: Shelly | August 14, 2007 at 02:50 PM