If you ever tire of pasta and pesto (who could tire of that??) then try this--it is a delicious use of pesto! (It is also an excellent way to have pizza!)
Pesto
Pizza Dough
Olive Oil
Mushrooms
Cherry Tomatoes
Purple Onion, diced
Sausage
Goat Cheese
Shredded Cheese
Sprinkle and spread corn meal on the pizza stone and distribute it evenly. Place pizza stone in oven, on the middle rack and preheat the oven to 375.
Flour your working service and roller pin. Roll out the pizza dough into a circle. Give the dough a 1/4 turn clockwise every couple of rolls, in order to get a round, even pie.
Sprinkle corn meal on your pizza peel. Gently transfer the rolled pizza dough onto the pizza peel, laying it on the roller for easy transport.
Once on the pizza peel, drizzle a layer of olive oil over the top and spread around with your hands.
Spread the pesto over the dough in a thin layer.
Add your toppings, making sure to put the cheese on last.
Transfer the pizza from the pizza peel to the pizza stone.
Bake at 375 for 20-30 minutes.
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