This recipe options anchovies, Brussels sprouts, lemon and an arugula pesto. Wish to study extra about variations on pesto, learn The versatile Pesto sauce can be used as topping, base, marinade, dressing.
For the Pizza:
Go Fish Pesto Pizza
- 16 ounces dough ball
- 6 ounces shredded mozzarella
- 1 lemon (very thinly sliced)
- 4 ounces shaved and roasted Brussels sprouts
- 10 white anchovies
- 4 ounces arugula pesto (see recipe under)
- Stretch dough ball right into a 16-inch pizza.
- Sprinkle shredded mozzarella on prime of dough.
- Place sliced lemon and anchovies on prime of mozzarella
- Bake at 625 F for about 8 minutes or till crust turns into golden brown.
- Take out of the oven and drizzle on Arugula pesto.
3.5.3251
For the Arugula Pesto:
Arugula Pesto
Creator: Pizza Immediately
Recipe sort: sauces
- 4 ounces (about 3 cups) contemporary arugula
- 1 ounce (about 1 cup) contemporary basil
- 5 cloves of garlic (peeled)
- ⅓ cup sunflower seeds
- 1 cup additional virgin olive oil
- 1 cup grated Parmesan
- In a meals processor, mix arugula, basil, garlic, sunflower seeds and Parmesan.
- Mix till mixed.
- Proceed to mix on the bottom setting and drizzle within the additional virgin olive oil.
3.5.3251
This recipe options anchovies, Brussels sprouts, lemon and an arugula pesto. Wish to study extra about variations on pesto, learn The versatile Pesto sauce can be used as topping, base, marinade, dressing.
For the Pizza:
Go Fish Pesto Pizza
- 16 ounces dough ball
- 6 ounces shredded mozzarella
- 1 lemon (very thinly sliced)
- 4 ounces shaved and roasted Brussels sprouts
- 10 white anchovies
- 4 ounces arugula pesto (see recipe under)
- Stretch dough ball right into a 16-inch pizza.
- Sprinkle shredded mozzarella on prime of dough.
- Place sliced lemon and anchovies on prime of mozzarella
- Bake at 625 F for about 8 minutes or till crust turns into golden brown.
- Take out of the oven and drizzle on Arugula pesto.
3.5.3251
For the Arugula Pesto:
Arugula Pesto
Creator: Pizza Immediately
Recipe sort: sauces
- 4 ounces (about 3 cups) contemporary arugula
- 1 ounce (about 1 cup) contemporary basil
- 5 cloves of garlic (peeled)
- ⅓ cup sunflower seeds
- 1 cup additional virgin olive oil
- 1 cup grated Parmesan
- In a meals processor, mix arugula, basil, garlic, sunflower seeds and Parmesan.
- Mix till mixed.
- Proceed to mix on the bottom setting and drizzle within the additional virgin olive oil.
3.5.3251
