This pesto pizza recipe is a savory, unique kosher addition to your recipes.
By GOURMETKOSHERCOOKING.COMAmore Mio pizza(photo credit: Courtesy)LEEK MUSHROOM AND PESTO PIZZA RECIPE4 ounces mushrooms, thinly sliced1 small leek (white and light green parts only), halved crosswise and lengthwise and thinly sliced1 tablespoon olive oilKosher salt and pepper1 pound pizza dough (homemade or store bought)2 tablespoons pesto (or store bought, made by Paesano or Meditalia)2 ounces fresh goat cheese, crumbled (about 1/2 cup)1. Heat oven to 425°. In a large bowl, toss the mushrooms, leeks, oil, 1/4 tsp salt and 1/8 tsp pepper.2. Shape the pizza dough into a 12-in. round and place in the bottom and slightly up the sides of a large (10- to 12-in.) cast-iron skillet, pizza stone or plate3. Spread the pesto over the dough, leaving a 1/4-in. border. Top with the vegetables and sprinkle with the goat cheese. Bake until golden brown, 20 to 25 minutes.
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