I’ve decided that all weekends should end with pizza.
Especially perfect weekends like this past one. The most productive thing I did on Saturday was go to the gym – after that, my production only went downhill. And I’m okay with that. The weather was perfect and we spent a good part of the day at the pool hanging out with friends. Saturday night was date night – just what Big Guy and I needed. Yesterday we headed to Raleigh to find some new shoes for me (mission not accomplished – you’d be surprised how hard it is to find a black wedding-appropriate shoe) and also grabbed sushi for lunch. But I have to say that the best part of yesterday was once we got home, opened a bottle of wine and enjoyed an easy Sunday evening.
We spent some time creating our menu for our upcoming long weekend at the beach – yes, we take food very seriously – before getting started on dinner.
The ingredient list isn’t long or crazy for this homemade pizza but the combination is perfection.
Pistachio pesto is made by pulsing together pistachios, Parmesan cheese, fresh basil and garlic. Once combined, olive oil is streamed into the food processor until desired consistency.
The pizza crust for this pizza is thinner than what we typically make and it doesn’t need to rise.
Once the pizza crust is rolled out, spread on a thick layer of the pesto. This is where all the flavor is. Next top with a hefty layer of freshly shredded mozzarella and end with sprinkle of Parmesan.
Bake until golden and the cheese is melted and starting to brown.
Before serving, top with chopped pistachios, a few fresh basil leaves and a drizzle of honey.
Just look at that mozzarella bomb that oozed off the pizza. Best bite ever.
Incredible flavors. Herbaceous and nutty pesto, creamy mozzarella, salty Parmesan and sweet honey.
The thin crust was exactly what this pizza combination needed.
The pizza was made complete with a glass of pinot noir.
Pizza, I love you.