If you grow basil in your garden you probably know that it’s almost impossible to eat all of it by just sprinkling a little on every meal.
No, one basil plant produces A LOT and you need a real heavy hitter to eat it all up.
The only food I know of that allows the family to eat a cup of fresh basil in one sitting is pesto. It is delicious as a sauce for pasta, a spread on bread and, of course, slathered on pizza.
For this pizza crust I use sourdough starter, olive oil and salt. That’s it! It is super easy! Read about why sourdough is better for you in this post.
No kneading, proofing or rising is necessary. Let’s face it if all of that was required I would never make homemade pizza. I have four kids. and a life. and plenty of better things to do than knead pizza dough!
The first step is to preheat your pizza stone, or cast iron skillet, at 425 degrees. I used both, because of the aforementioned four children. We aren’t a one pizza operation anymore!
If you skip this preheating step your crust will stick and you will be very mad at me for the huge mess it creates. Don’t do it.
While your stone is preheating, chop up whatever veggies you want on your pizza. I used onion and mushrooms. Get them in a skillet on medium and sauté them until they are almost soft.
Once the stone is preheated, ladle out sourdough starter in a circular pattern.
Drizzle it with olive oil and sprinkle with salt.
Put it into the 425 degree oven for about 10 minutes.
When it comes out you should be able to pick it right up off the pan. If your cast iron skillet or stone is properly seasoned and preheated it should not stick at all.
For the Pesto you will need:
2 cups basil
3/4 cup olive oil
1/3 cup parmesan cheese
1 cup walnuts
1/2 teaspoon salt
Pulse all the ingredients in a food processor until combined.
Traditionally pesto is made with pine nuts, but since they are so darn expensive, I substitute walnuts.
I had a little helper with me.
For the cream sauce you will need:
1 package organic cream cheese
3 tablespoons butter
1/3 cup cream
1/2 teaspoon garlic powder
1/2 teaspoon salt
Combine all the ingredients in a small saucepan, and heat on low, until combined.
Next, spread the pesto on the crust.
Then add a layer of cream sauce, shredded cheese and your veggies.
Bake at 425 for an additional 10 minutes, or until the cheese is good and melted.
Plate it up and enjoy!