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Description
This recipe blends culinary traditions into a new trend. Learn which ingredients will help shake things up and how to make red Sicilian pesto for this fresh take on vegetarian pizza. Want to make your own pizza dough? Try Daniele’s Pizza Dough recipe for a wood-fired style crust that’s both chewy and crispy.
Ingredients
US|METRIC
1 SERVINGS
- 8 oz. pizza dough (homemade or store-bought, room temperature)
- 1 2/3 cups olive oil (for pesto)
- 10.5 oz. sun-dried tomatoes (packed in oil, drained)
- 1 clove garlic (peeled)
- 1/3 cup walnuts
- salt (for pesto)
- 1/2 cup canned San Marzano whole peeled tomatoes (for pesto)
- 7 oz. Parmigiano Reggiano (freshly grated, or Parmesan, for pesto)
- 28 oz. canned San Marzano whole peeled tomatoes (for a batch of sauce enough for multiple pizzas)
- salt (for tomato sauce)
- all-purpose flour (for dusting pizza dough)
- olive oil (for pizza dough)
- Parmigiano Reggiano (freshly grated, or Parmesan, for topping)
- 4 fresh basil leaves
- 2.5 oz. smoked fresh mozzarella (or smoked fior di latte)
- arugula (for serving)
- fresh oregano (for serving)
- olive oil (for serving)
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