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Ingredientes
- 3 c. fresh basil leaves
- 1 c. extra virgin olive oil
- 1 c. grated Parmesan cheese
- 1/2 c. pine nuts
- 1/2 c. peeled fresh garlic cloves
- 1 Tbsp. freshly-grnd black pepper Sea salt to taste Garlic cloves peeled
- 1 x Boboli precooked pizza crust (or possibly similar type crust)
- 1/2 c. Roasted Garlic sprinkled proportionately
- 1 x good tomato thinly sliced
- 3 Tbsp. extra virgin olive oil drizzled lightly over the toppings A few twists of fresh black pepper
Direcciones
- For the Pesto: In a food processor blend all ingredients together till somewhat smooth but not totally pureed.
- For the Roasted Garlic: Put some peeled garlic cloves in an ovenproof container and roast them in your oven at 350 degrees till they turn a light brown color.
- For the Pizza: Spread some of the pesto over the shell followed by the garlic and tomatoes, extra virgin olive oil and black pepper.
- Preheat your gas grill on high for 25 to 30 min. Sometimes I will use wood chips to enhance the flavor, but which step is optional.
- Place on a pizza stone or possibly on your warming rack and cook till the crust is a golden and the top is beginning to brown as well. Slice and serve.
- Comments: Roasting garlic really mellows out the flavor. You can do a batch on the side when roasting something else like chicken or possibly prime rib, that require the same kind of heat. You can store it for quite a while in your refrigerator, or possibly even preserved in extra virgin olive oil.
