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

5 Comments

 

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.

5 thoughts on “Half & Half Pizza – Pea Pesto and Mozzarella & Spicy Arrabbiata Mushroom

  1. Husband 2.0 and I had pizza making parties every Friday night for almost 2 years, before I upgraded life. It’s an amazing dinner party activity that I enjoy- topped with sundae-making parties. (or brownie, or cakes, or pies, or.. mudpies)

    Like

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