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My friend Megan came over Tuesday night, and I am officially declaring what we made The Best Pizza in the World. I just had it for lunch today, validating that title. It is ah-mazing.
Pizza is, of course, completely customizable, so it almost seems silly to post a recipe. But this combination is exceptional. Especially for a girl whose hubby would not touch this with a ten-foot pole. Hey, there are some merits to having him away. (NOT worth it, by the way. Miss him terribly.)
1 recipe pizza crust–make your own or buy dough somewhere. We used an herb crust from Trader Joe’s and I may never go back
Homemade Pesto (recipe follows)
1/4 onion, cut into rings
1 small Japanese eggplant, sliced thin
1 roasted red pepper, diced
10 small grape tomatoes, halved
1 handful spinach leaves
6 slices fresh mozzarella
1/4 cup crumbled goat cheese
2 T freshly grated Parmesan
Grill the onion rings and eggplant after brushing with olive oil until well done (on a grill pan, or you can roast them in the oven).
Roll out dough into a large oval on a pizza stone. Spread pesto over the top to within an inch of the edges. Place onion, eggplant, roasted red pepper, and tomatoes over the sauce. Top with spinach leaves and goat cheese. Lay mozzarella slices evenly over the top. Sprinkle with Parmesan.
Bake at 425 for about 18 minutes or until the crust is crispy. Enjoy this special treat!
1/2 cup basil leaves
2-3 T minced garlic
1/4 cup freshly grated Parmesan cheese
a handful toasted walnuts or pine nuts
extra virgin olive oil
In a mini-chopper, food processor, or blender, process all ingredients except oil. Stream in some oil, process again. Keep adding oil until the mixture moves freely when you pulse it. (This video does a pretty good job of showing what I mean).
Taste and see how you like it. You can always add more of something to make it to your taste!
Join the carnival! Write a post about a family recipe you have, click on MckLinky and add the PERMALINK to your post, and then click around to visit the other recipes here. What a good start to the weekend! If you don’t have a blog, feel free to add your recipe in the comments.