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1
Pesto preparation:
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2
1.
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3
Rinse basil and pluck leaves off the thick stems.
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4
Place leaves into a food processor.
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5
2.
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6
Add pine nuts and pulse until combined.
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7
3.
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8
Add parmesan cheese and peeled garlic, pulse a few more times.
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9
4.
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10
Add salt and pepper (to taste), and pulse again.
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11
5.
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12
While food processor is running, slowly add olive oil to emulsify the pesto.
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13
Set aside.
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14
Pizza preparation:
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15
1.
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16
Line a cookie sheet with aluminum foil and spray with grease.
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17
2.
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18
Dust cookie sheet with cornmeal.
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19
3.
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20
Get dough (enough for 1 pizza) from local grocery store or pizzeria (or make homemade).
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21
4.
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22
Roll out dough onto cookie sheet lined with greased aluminum foil (it will be rectangular in shape).
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23
5.
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24
Cover dough with pesto.
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25
6.
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26
Cut up goat cheese into small pieces and cover the pesto.
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27
7.
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28
Sautee mushrooms in a small pan with olive oil for 5 minutes.
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29
8.
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30
Add sauteed mushrooms and sprinkle a few pine nuts on the pizza.
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31
Add red pepper flakes if desired.
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32
9.
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33
Bake in a 425-degree oven for 12-14 minutes, or until crust is golden brown and cheese has browned very slightly.
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34
10.
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35
Cut and serve immediately.
