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Ингредиенты
- 1 x Twelve-inch pizza dough see * Note
- 2 c. Fresh basil
- 1 Tbsp. Chopped garlic
- 1/2 c. Roasted pine nuts
- 1/2 c. Grated Parigiano-Reggiano cheese
- 1/2 c. Extra-virgin extra virgin olive oil - (to 3/4 c.) Salt to taste Freshly-grnd black pepper to taste
- 2 c. Duck confit julienned
- 6 ounce Fresh smoked Mozzarella cheese
- 4 x Italian Roma tomatoes split in half, roasted, and julienned
Инструкции
- Preheat oven to 450 degrees. Place the baking stones in the oven.
- Using a food processor with the metal blade, combine the basil, garlic, pine nuts, and Parmesan cheese. Puree the mix till smooth. With the motor running, slowly drizzle 1/2 c. of the extra virgin olive oil through the feed tube and puree till smooth. (Add in additional extra virgin olive oil if needed). Season the pesto with salt and pepper. Remove from the food processor and set aside.
- To assemble, spread an even layer of the pesto on top of the dough. Layer the cheese over the sauce. Sprinkle the duck confit and tomatoes over the cheese. Place in the oven and bake till the crust is golden, about 15 to 20 min. Remove the pizza from the oven. Place the pizza on a cutting board and slice the pizza.
- This recipe yields one 12-inch pizza.
