Pesto Pizza

This post is in honor of my dear friend Linda who helped me remember that I hadn't posted about my pesto adventures!  It started a few months ago when I was perusing the fresh herbs at the local grocery store.  I saw a giant pack of basil that had to be kept closed with a rubber band.  I didn't know exactly how I planned to use it all at the time, but then I remembered PESTO.  Yum!  So I looked on one of my all time favorite recipe sites, and found this tasty pesto recipe.  I love that it uses toasted almonds instead of pine nuts because I usually have almonds on hand.   Since my first batch of pesto, I have found an even better way of keeping the basil fresh if I can't use it all right away...  I bought a plant at Trader Joe's for only $2.99.

What was I to do with all this fabulous pesto?  Of course, I would spread the pesto over pizza dough, and top it with cheese!  Ok, so, I have a secret to share.  I could honestly live on pizza...  breakfast, lunch, dinner, snack...  every day... for the rest of my life.  It was a weekly ritual growing up, pizza, every.Friday.night!  I just can't get enough of the stuff.  Making dough in my bread maker takes at least an hour, so I searched my files of quick recipes, and decided on a focaccia.

I tried this focaccia recipe in a December post, and I was less than satisfied with the flavor.  However, I always hear my husband's voice in my head saying "It's a good first attempt" when I make something that does not meet the expectations of my taste buds' standards.  So, I grabbed that giant mixer and set to work with the bread.  I don't really measure the olive oil, I just kind of get my hands oily and spread the dough pretty thin on a baking sheet.  I only sprinkle the tiniest bit of cayenne and parmesan across the top before baking.  I bake it for about 8 minutes before yanking it from the oven and spreading pesto, cheese and toppings over the lightly browned thin crust.  The pizza in the picture is only topped with pesto, mozzarella and parmesan, but I've used leftover BBQ chicken, olives, pineapple, mushrooms, feta, cheddar, and any other toppings I might have in the fridge that day.

So, there's the easiest, fastest way I have figured out to satisfy my craving for pizza, and use that basil!  While the Focaccia is baking, whip up that pesto, shred that cheese, and have dinner ready in under 30!