HERBED FLATBREAD PIZZA WITH SHALLOT-GARLIC PESTO
1 package refrigerated pizza crust dough
1/3 cup olive oil
1 large shallot or 2 medium, peeled and cut into large chunks
2 large garlic cloves, peeled
1 teaspoon Italian seasoning
1 tablespoon plus 1 teaspoon dried parsley, crumbled
1/2 teaspoon crushed dried red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
5 to 8 slices deli-sliced Gouda or Fontina cheese, about 1/4-pound
Optional toppings:
sliced tomatoes, quartered artichoke hearts, sliced black olives
Heat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with a silicone baking mat or parchment paper and spray it with nonstick cooking spray.
Unroll the pizza dough. Press down to make a e-inch thick rectangle about 10-14-inches in diameter.
Pulse the olive oil, shallot, garlic, Italian seasonings, parsley, pepper flakes, salt and pepper in a food processor fitted with a metal blade until a smooth paste is formed. (If you don't have a food processor, chop the shallots and garlic very finely, or run them through a garlic press, and then combine them with the other ingredients.)
Spread the pesto over the pizza crust. Place the cheese slices over the top.
Bake until edges of pizzas are lightly browned and the cheese is bubbly, about 13-18 minutes.
Makes 4-6 servings
Source: Karin Calloway The Augusta Chronicle, February 13, 2008 |