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This tomato-basil pizza is made with puff pastry, rather than the usual dough, for a lighter, crispier crust. Get the recipe: Puff Pastry Tomato-Basil Pizza Related: 36 Best Sweet and Savory Puff ...
Nope, you don't need mozzarella for a good pizza. Try dollops of pesto with layers of fontina, ricotta, mushrooms, arugula, and prosciutto instead. Pizza night will never be the same again! Get ...
A delicious Italian classic made in 15 minutes or less. For premium support please call: 800-290-4726 more ways to reach us
Spread 1 tablespoon pesto sauce over the grilled side of each pizza crust. Top with 5 to 6 tomato slices and 1/4 cup cheese. Repeat with remaining pizzas. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
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Pesto alla siciliana, sometimes called pesto rosso (red pesto), is a sauce from Sicily similar to pesto alla genovese but with the addition of fresh tomato and almonds instead of pine nuts, and much less basil. Pesto alla calabrese is a sauce from Calabria consisting of (grilled) bell peppers, black pepper, and more; these ingredients give it a ...
Make the pesto: Put the basil, olive oil, pine nuts, garlic, salt, and pepper in a blender or food processor and process until smooth. Pour the mixture into a small bowl and stir in the Pecorino. Check the seasonings to taste. Bring a large pot of salted water to a boil.
Pizza napoletana (in Italian), pizza napulitana (in Neapolitan) Type: Pizza: Place of origin: Italy: Region or state: Naples, Campania: Main ingredients: Although in the strictest tradition of Neapolitan cuisine there are only two variations (pizza Margherita and pizza marinara), a great number of Neapolitan pizza varieties exist, defined by ...