Almond Pesto Artichoke Pizza
Recreating Harvest Pizzeria’s almond pesto pizza
Ingredients:
3 cups packed fresh basil leaves from about 3 oz. fresh basil
1/2 cup almonds
1/2 cup grated parmesan cheese
3 garlic cloves
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup extra virgin olive oil
Bag of Spinach
Fresh Mozzarella
Canned or Frozen Bag of Artichoke Hearts
Pizza dough
Steps:
Preheat the oven as high as your oven will allow, between 450-500˚F. Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
Meanwhile, make the almond pesto: in a food processor or blender, add the basil, almonds, parmesan, garlic, salt, and pepper. Turn on the processor for about 15 seconds to break down the ingredients. Scrape down the sides of the processor. Turn the processor on and slowly drizzle in the olive oil until well combined.
Stretch and press the pizza dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
Add the almond pesto as the pizza base, then fresh mozzarella, spinach and artichokes.
Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
