Friday, October 26, 2007

Mini Pesto Pizzas

I am making these for a PC show next week, so I wanted to try them out. I made them for dinner and they were delish! DH doesn't really love pesto, so I don't think he was looking forward to these, but he ended up eating 9 of them, soooo....guess he liked them! They tasted yummier than they look on the pan. I served them with soup because it was a gloomy day, but they'd go well with a salad too (if you don't hate salad of course!). Anyway, here's the recipe if you want to try them!

2 plum tomatoes
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup walnuts
1 package (13.8 ounces) refrigerated pizza crust
1/3 cup prepared basil pesto or Basil-Walnut Pesto (I made my own, recipe below)
1 cup (4 ounces) grated mozzarella cheese

Basil-Walnut Pesto
1 cup lightly packed fresh basil, divided
1/4 cup toasted walnuts, divided
1 ounce grated fresh Parmesan cheese
1/4 cup olive oil
2 garlic cloves, pressed
1. Finely chop half of the basil and half of the walnuts together in cap of Food Chopper (mixture should resemble a thick paste); place into Classic Batter Bowl. Repeat with remaining basil and walnuts.
2. Using Microplane(R) Adjustable Grater, finely grate cheese. Add cheese, oil and garlic pressed with Garlic Press to batter bowl. Mix well using Small Mix 'N Scraper(R).

1. Preheat oven to 425°F. Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade; set aside. Grate Parmesan cheese using Microplane(R) Adjustable Grater. Coarsely chop walnuts using Food Chopper. Combine walnuts and Parmesan cheese in Prep Bowl; mix well.

2. Place dough onto Cutting Board (do not unroll dough). Using a sawing motion, slice dough into 15 disks (about 1/2 inch thick) using Utility Knife. Place disks onto Large Bar Pan; lightly press to flatten and seal seams.

3. Spread 1 teaspoon pesto over each crust with back of Easy Adjustable Measuring Spoon. Divide mozzarella cheese evenly among pizzas. Top each pizza with one tomato slice and Parmesan mixture. Bake 12-15 minutes or until crusts are golden brown. Remove pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula.

Yield: 15 servings

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