Sundried Tomato Almond Pesto Pizza

Sundried Tomato Almond Pesto Pizza

Such an amazing collision of flavors in this pizza. The crispy thin crust goes so well with the delicious nutty pesto, salty prosciutto and pungent goat cheese. The balsamic honey reduction brings a balancing final sweet drizzle that pulls all the flavors together. If you are not fond of goat cheese, then feel free to substitute small chunks of fresh mozzarella or bocconcini cheese.

We often use homemade pizzas for entertaining, even at parties where we slice them into small pieces and serve as finger foods in several varieties throughout the evening. Click the links below for other pizza ideas you could serve at at what's sure to be a much talked about gourmet pizza party.

Caramelized Pear and Prosciutto Pizza

 

Buffalo Wing Pizza 

Barbeque Grilled Chicken Pizza

 

Grilled Asparagus Pineapple and Chicken Pizza 

Steak Taco Grilled Pizza

Sundried Tomato Almond Pesto Pizza

Recipe by Barry C. Parsons

Sundried Tomato Almond Pesto Pizza - such an amazing collision of flavors in this pizza. The crispy thin crust goes so well with the delicious nutty pesto, salty prosciutto and pungent goat cheese. The balsamic honey reduction brings a balancing final sweet drizzle that pulls all the flavors together. If you are not fond of goat cheese, then feel free to substitute small chunks of fresh mozzarella or bocconcini cheese.

Prep time: 2 hours
Cook time: 10 minutes
Total time: 2 hours 10 minutes
Yield: One 13 inch pizza

Ingredients

• 1 ball pizza dough (Click here for recipe)
• 3/4 cup sundried tomato almond pesto (Click here for recipe)
• 4 ounces thin sliced prosciutto
• 3 ounces soft goat cheese
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 6 leaves fresh basil
• 2 tbsp cornmeal (aproximately)

Cooking Directions

1. Preheat pizza stone in a 500 degree oven for 20 minutes.
2. Simmer the balsamic vinegar and honey to reduce the volume by about half. It should thicken slightly. Set aside. This will be enough for a few pizzas.
3. Stretch or roll 1/4 of the dough into about a 13-14 inch round.
4. Place the round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
5. Spread the pesto over the pizza.
6. Cut the prosciutto into small pieces and scatter over the pesto.
7. Dot the surface of the pizza with the goat cheese.
8. Keep the ingredients in a single layer as this helps the pizza crust stay crisp and cook quickly.
9. Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
10. Bake for about 8-10 minutes or until the bottom is evenly brown.
11. Remove from oven and allow to stand for 5 minutes.
12. Drizzle with the balsamic reduction and sprinkle with freshly ground black pepper and fresh basil before slicing and serving.