Tonight, we used our leftover Broccoli Pesto and made pizza. It was incredibly easy, and tasted better than most pizzas I’ve ordered anytime recently (nothing against NC, but it just isn’t easy to find really good pizza). I cheated and bought the pizza dough, but I am surprised by how good the Pillsbury pizza dough is. Not as good as homemade, but a pretty good alternative when you don’t have the time to roll out your own.
I spread the pizza dough on a cookie sheet and spread about a cup or so of the broccoli pesto on top of the crust. I put 4-5 tablespoons of red sauce on top and spread that around. That was topped with shredded mozzarella and a few chunks of provolone here and there. We topped it with chopped roasted red peppers, some chunks of chicken tenders (Ross cooked up about 1/2 lb of them and seasoned them just a little bit, then we cut them up), and some sauteed baby bella mushrooms. A little more cheese was sprinkled on top along with a dusting of Parmesan. It baked for about 12 minutes and came out perfectly. We decided we could eat this every night this week and be just fine with that. The zesty garlic and fresh taste of the pesto along with the roasted red peppers and mushrooms made it taste extra good,and made it a little extra healthy, too!
I have a feeling this pesto is going to be a new addiction in our house.
**We wrung out the roasted red peppers and mushrooms in a cooking towel before topping them on the pizza so that the water from the veggies wouldn’t make the pizza soggy.