Pesto Pizza

I love pizza and if you've met me then you know this to be true. I mean it. I really, really love pizza. I will make it on a tortilla, half a bagel, homemade crust, leftover bread, or anything bread-like. And I love marinara sauce. For me, marinara sauce is the heart of the pizza. There is no such thing as too much sauce, in fact, it's good to have a bowl of warm sauce on the side.

Pizza is good. Marinara sauce is good.

Needless to say, I was distraught when I finally came to terms with the fact that I am allergic to tomatoes. How would I ever enjoy my favorite food group again? I mean, really, it's one thing to be allergic to pepperoni because I just found pepper-phony at Trader Joe's. But marinara sauce? For serious? It's just not fair.

Thankfully my favorite local pub has offered me some inspiration. The "D-White Pizza" at New Holland Brewing Company nearly makes my mouth water. Forget nearly, it's actually watering now.

Today I took it upon myself to create my homemade version of this amazing pizza.

Pesto Pizza
1 pkg Betty Crocker crust
2 tbls pesto (made from basil in my garden last summer. I froze it!)
1 cup chopped yellow onion (from Farmers Market -chopped and frozen for the winter!)
1 tsp dried oregano (dried from my garden)
Olive Oil
4 oz Feta cheese crumbles
4 oz Artichoke hearts
4 oz Mozzarella cheese
a smidge of salt
a smattering of Parmesan cheese

Add 1/2 cup of hot water to pizza mix and stir in the oregano. Cover with olive oil and let rest for 5 mins. Meanwhile, saute the frozen onion and pesto in small pan. Set aside. Chop artichoke hearts and shred the mozzarella cheese. Prep the pizza dough unto pizza stone (or cookie sheet).

Coat the pizza dough with a light layer of olive oil. Then spread the onion and pesto mixture evenly. Top with chopped artichokes, sprinkle with salt (trust me!) and parmesan cheese. Finally, add the mozzarella and feta cheese.



Bake @ 450 for 14 mins. Enjoy!