I brought my bag up to the cashier and she said, "That's going to be $8.00. Is that alright?" It was as if the cashiers had been trained to calm down the irritated pine nut clientele. I took my little bag of ridiculously expensive nuts home and thought to myself, "This pesto better be damn good."
I used this recipe here. Basically, put basil, olive oil, parmesan cheese, garlic and pine nuts in a blender/food processor and voila, pesto.
(blended basil = pesto)
The pesto tasted amazing with the fresh basil and so much better than store bought. Then, I made my pizza dough (yeast, flour, olive oil, rosemary) and let it sit to rise for 1 1/2 hours under a kitchen towel.
(Shhh, it's sleeping)
After I let the dough nap for a little while, I rolled it out into a flat circle. I like my pizza European-style with a thin crust.
Now, here's the tricky part. A good pizza is all about the layering. This isn't one of those times where you just plop everything on. There has to be careful layers of sauce, veggies and cheese. Here's my process:
Layer 1: Spread the pesto over the dough. The pine nuts didn't quite blend, but I didn't really notice them when I was eating the pizza.
Layer 2: Spread the pizza sauce over the pesto. It's alright if the two sauces blend together a bit.
Layer 3: Grate some mozzarella cheese over the sauce.
Layer 4: Add veggies, like zucchini, tomato, onion or anything you'd like.
Layer 5: Grate more mozzarella cheese over the veggies. This is so the veggies will be in between the melted cheese and won't slide around on the sauce.
Layer 6: Drizzle a little bit more sauce and pesto over the top. Season with salt, pepper and a little bit of parmesan cheese.
I loved the colour of the pesto and veggies together and I was quite proud of my creation. But after all that, I managed to accidentally overcook the pizza.
It looks awful, but it still tasted amazing. Fresh pesto is my new favourite thing and I have learned to accept pine nuts into my life.