Pesto Pizza with Bobby Flay

This one’s for you, Ben: the dish you consistently made on your own, way back in the day. Thanks for being so awesome!

You will need…

For the Parsley Pesto:
1/2 cup grated Parmigiano-Reggiano
8 fresh basil leaves
3 cloves garlic
Leaves of half of a supermarket-size bunch of fresh parsley (as little of the stems included as possible)
1/2 to 3/4 cup extra-virgin olive oil as needed to blend

For the Pizza:

One pre-made pizza dough

Approx 3/4 cup fontina cheese, freshly grated
Approx 1/2 cup Parmigiano-Reggiano, freshly grated
Approx 1/2 cup mozzarella, freshly grated

Sliced mushrooms

Broccoli, cut into florets


Preheat the oven according to the package directions for the dough.

For the parsley pesto: Add the cheese, basil, garlic, parsley, and some salt to a food processor or a very effective blender. Add about 1/2 cup olive oil through the top as you process the mixture until mostly smooth. Taste and see what you think. Does it need more of any of the ingredients? You get to decide because it’s your pesto.

Roll out the pizza dough. If you don’t have a rolling pin, use an unopened bottle of wine.

Top the pizza with the pesto, spreading it out, then sprinkle on lots and lots of cheeses. Finish with the mushrooms and broccoli. Bake according to the directions for the dough.

Buon appetito!

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