Categories: Pizza
Ingredients
- 1/4 cup pine nuts
- 1 cup fresh basil, plus more for garnish
- 2/3 cup olive oil
- 1/2 cup grated Parmesan
- 2 garlic cloves
- 1 tsp grated lemon zest
- 1/2 tsp kosher salt
- Black pepper, to taste
- 16 inch loaf Italian bread
- 1 lb. fresh mozzarella, cut into 12 slices
- 2 beefsteak tomatoes, cut into 12 slices
- 1 tbsp balsamic glaze
- Arugula salad, for serving
Directions
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eheat the oven to 425. For the pesto: Toast the pine nuts in a small skillet over medium heat, tossing occasionally, until golden brown in spots, 3 to 4 minutes.
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Combine the pine nuts, basil, olive oil, Parmesan, garlic, lemon zest, salt and black pepper in a blender and blend until smooth and bright green.
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Cut the Italian bread in half lengthwise, then cut each half into thirds. Put the bread on a baking sheet, cut-side up, and spread each piece with about 1 tbsp of the pesto.
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Top each piece of bread with 2 mozzarella slices and bake until the cheese is melted and the bread is golden, 12 to 15 minutes.
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Top each pizza with 2 tomato slices and a drizzle of balsamic glaze. Tear some basil and sprinkle on top. Serve with arugula salad.