Half & Half Pizza – Pea Pesto and Mozzarella & Spicy Arrabbiata Mushroom

All Photos © Christine Elise McCarthy 2012

This isn’t a proper blog post but this pizza I made last night was so pretty & so delicious – I just had to share it. If you haven’t made a homemade pizza yet – let me take this opportunity to pressure you to try it. Below is an informal presentation of what I used to make the pizza above but you can use whatever toppings you prefer.

INGREDIENTS:

Parsley – chopped for garnish

Fresh mozzarella and/or a grated pizza cheese (mozzarella or a blend)

1/2 lb mushrooms – seared in 1 TBS olive oil with 4 whole garlic cloves

Pizza Dough Recipe HERE

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Pea Pesto Recipe

1 packed cup fresh basil

2 cup frozen peas

1/2 cup olive oil

2 oz goat cheese

2 oz feta cheese

(or 4 oz of either one – Goat or Feta)

S&P to taste

Blend in a food processor.

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QUICK & EASY ARRABBIATA (Spicy Tomato Sauce)

INGREDIENTS

1 15 oz can tomato sauce

1 TBS olive oil

2 cloves garlic chopped

1 tsp sea salt

1 TBS black pepper

1 TBS crushed red pepper

1 TBS dry oregano

DIRECTIONS

Heat the oil in a deep sauce pan. Saute the garlic until it begins to turn golden. Add the tomato sauce & stir over high heat for about a minute. Lower the heat to medium & add the rest of the ingredients. Bring this to a boil & then cover & lower heat to low & let simmer – the longer the better.

Assemble your pizza as you will with these or other toppings. Place in an over PRE-HEATED TO 450 degrees. BE SURE the oven is already at 450 before putting the pizza in. This will assure a crispy crust. Bake for 10-20 minutes or until the cheese begins to turn golden & the crust is nicely browned.