Friday, February 24, 2023

Pesto Pizza

The work of art shown below was our Superbowl dinner.  Chef Elaine started with a store-bought Boboli thin crust pizza crust, thawed a few cubes of her awesome pesto, mixed in some olive oil, and spread that on the crust.  Then lots of the cheese, sausage, pepperoni, and mushrooms were piled on and slid into a 400-degree oven, and baked for about ten minutes.  It's can't-stop-from-eating-another-slice good!

Big shoutout to Kim V for introducing us to no-red-sauce pizza!

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