Monday, March 10, 2008

Pesto Pizza

Cookie Monster and I like to make homemade pizza from time to time. It's easy, uses up a lot of ingredients and is a lot healthier than takeout. Since I have the patience of a gnat, we make our crust out of whole-wheat baking mix. Your standard Bisquick-type baking mix, only made out of whole wheat flour. Usually Cookie Monster is in charge of this while I busy myself with chopping and prep. He just adds water 'til it's the right consistency; sometimes he gets really wild and throws in dried oregano and basil. But only if he's really livin' on the edge. He also puts a layer of cornmeal on the pizza stone to prevent sticking.

This pizza has a layer of pesto on the bottom in place of red sauce, turkey pepperoni, sun-dried tomatoes, roasted red peppers, parmesan cheese and goat cheese. Now tell me where one can buy a pizza with all those toppings. Where?!? At Chez VCK and nowhere else? Ha! That's what I thought.

The pizza turned out really yummy. It got a little crispy and the goat cheese browned nicely. Good job, us!

VCK Pesto Pizza

Whole wheat baking mix
Turkey pepperoni
Sun-dried tomatoes, either packed in oil or water (doesn't matter)
Roasted red peppers
Parmesan cheese
Goat cheese

Combine baking mix and water 'til desired consistency is obtained. Throw in some dried Italian herbs if you're feeling especially adventurous. Dust some cornmeal on your pizza stone so your dough doesn't stick.
Spread a thin layer of pesto on the dough, then add the rest of the toppings. Bake at 400 'til cheese browns, about 15-20 minutes. Savor your handywork, then call your nearest pizzeria and brag about your homemade pizza skills.

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