Pesto Recipe:
Makes ¾ cup
Ingredients:
- 3 cups of basil leaves, blanched in boiling salted water and then shocked in ice (be sure to hand-squeeze most of the water out)
- ¼ cup of pine nuts
- 2 garlic cloves, blanched in boiling salted water
- Olive oil to taste
- 1/3 cup of Parmigiano Reggiano and more to grate on pizza
-
Kosher salt and freshly ground black pepper to taste
Method:
- Process in a blender or a food processor
Pizza Recipe:
Ingredients:
- 1 flatbread
- Pesto to taste
- ½ Suncrest peach, pit removed and cut into bite-sized pieces
- 6 Sweet Prince tomatoes cut into quarters
- Fior di latte cheese to taste
- Pine nuts to taste
- Parmigiano Reggiano to grate
- Olive oil to taste
-
Kosher salt and freshly ground black pepper to taste
Method:
- Preheat the oven to 500 degrees
- Place a piece of parchment on a heavy-bottomed sheet pan.
- Place the flatbread on a parchment, dress it, and season lightly.
- Add pesto, tomatoes, peaches, and cheese.
- Garish with pine nuts and more Parmigiano Reggiano.
- Serve at once.