I have been re-discovering arugula and so it did not take long for me to put it on pizza. 😛 You can spice up this classic version by using pesto alla Genovese instead of the standard tomato pizza sauce. It works nicely with the aromatic ham.
Pesto alla Genovese is a classic pesto made from pine nuts, basil, a bit of cheese and olive oil. It is really easy to make and tastes best with fresh basil. You can use it for pasta or as a base for pizza.
(makes about 400 ml / 400 g of pesto, i.e. about 2 servings)
80-100 g pine nuts
30 g fresh basil
4 cloves of garlic
120-130 ml olive oil
90 g pecorino cheese
How to Make It
Roast the pine nuts in a pan until they are golden brown. Do not use any oil.
Wash the basil leaves.
Peel the cloves of garlic and cut them into slices.
Blend the pine nuts, the basil, and the garlic until you have a chunky paste. Please be aware that the more pine nuts you use, the stronger the nutty flavor will be. If you are unsure whether you like that, start out with less pine nuts and slowly add more as you go until you have reached the flavor you like.
Add about 80 ml of the olive oil and blend everything thoroughly.
Add the cheese and at least a teaspoon of salt and freshly ground pepper each.
Blend again and add more olive oil until you reach the desired consistency.
Taste it and add more spices if necessary. Let the pesto rest for 30 minutes and taste again. You may have to add a bit more salt then.
You can freeze the pesto if you want or store it in the fridge in an air-tight container for 3-5 days. Make sure to pour a layer of olive oil on top, though.
This pizza takes a bit longer to prepare, but the effort is absolutely worth it! Depending on how much curry powder you add, the chicken pieces can become quite spicy, giving this pizza an interesting twist. The caramelized onion provides a sweet note to the whole affair.
Pizza is a versatile kind of food and you can get creative with your toppings. Basically, anything you like is acceptable. My personal favorite is a simple, yet healthy, veggie option made with zucchini and eggplant. Here, all measurements are estimates; it really depends on your individual tastes whether you want to add all ingredients and how much of them.
If you have a spontaneous pizza craving, then a pizza dough made with sourdough is not for you! But fear not, here comes a quick and easy recipe for pizza dough made with yeast – and if you use whole wheat flour, then the dough is even (a bit) healthy. 😉
Have fun and drop me a line in the comments below or on Instagram and Twitter to tell me how your pizza night went. I would love to hear from you!
This is a quick and easy pizza dough that does not take long to prepare and requires only a few basic ingredients. Keep in mind, though, that this dough relies on sourdough as raising agent, so unfortunately you cannot spontaneously make pizza with this recipe. (For a spontaneous pizza craving, check my dough recipe based on fresh yeast.) What I often do, however, is that I use leftover sourdough from baking bread in the morning and quickly whip up the batter for pizza dough. Then I let it rest until the late afternoon and we simply have pizza for dinner. It makes me very popular at home. 🙂
Well, if you are making your own pizza dough, then the next step is to cook your own pizza sauce, really. It tastes so much better than store-bought tomato sauce! Below I describe how to cook your own sauce and I won’t lie – it can get a bit messy. This is why I always make more and store leftover sauce in preserving jars in the fridge. This way, you have to clean up the mess only once, but have sauce for 2-3 pizzas. 😉
Let me know in the comments below or on Instagram and Twitter how messy your stove got and whether you like the pizza sauce.
Makes enough for two to three pizzas the size of standard baking trays.
3 cloves of garlic
2 tablespoons of olive oil
3 cans of pre-cut tomatoes (1.200 ml in total)
1 tablespoon of tomato puree
spices: salt, pepper, chili, oregano, …
2-3 preserving jars
How to Make It
Peel the garlic and chop it into small pieces. Chop up the onion as well.
Put 2 tablespoons of olive oil into a pot and heat it up. Add the garlic and the onion and gently fry the pieces until golden.
Add the tomatoes.
Let the tomatoes simmer for 20-30 minutes until the liquid has evaporated and the sauce has been condensed to about two thirds or even half of the original amount.
Season it with salt, pepper, oregano, and chili.
You can fill left-over sauce into the preserving jars, close them, and store them in the fridge for about a week to ten days.