Pesto Pizza in 30 Minutes

A few weeks back, we made a delicious pizza from scratch, read the post here.   The extra dough was put into the freezer for another day… well that delicious day has arrived!

In the morning, before work, I took the dough out of the freezer and put it in the refrigerator.  When I got home, I put it out on the kitchen counter and got the rest of my pizza ready.

I was in the mood for a nice pesto pizza, and as luck would have it, there was plenty of Alexa’s frozen pesto in the freezer for me to use (read the full pesto post here). I put some hot water on the icicle tray to release the pesto pops, and popped two into a small saucepan to defrost on low heat, covered. (don’t forget to add grated Parmigiano cheese to the pesto once it has defrosted).

Next, I preheated the oven to 500 degrees, with the pizza stone placed on the center rack, and started rolling out the dough.  First I just pressed it down with my fingers, then I rolled it out real thin on a lightly flowered pizza peel.

Once I had rolled it out and pinched around the edges, I spread on the sauce, and followed it with some sliced mozzarella, and anchovies (we couldn’t resist!).

Slid it into the oven for about 20 minutes, until the cheese started to brown, and wow, was that good!

This really illustrates how making a little extra food when you’re in the cooking mode can pay off down the road. By freezing the extra pizza dough and saving the wonderful summer basil in frozen pesto, a delicious pizza pie from scratch was only 30 minutes away. (please make no associations to Rachel Ray, sustainablepantry.com is not a fan!)

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