Monday, June 22, 2009
I wanted to use all the wonderful basil growing in my garden without making pesto pasta so I made a simple basil puree (courtesy of Deborah Madison) and used that as the sauce for a simple summer pizza. At the farmer's market and the new fabulous Berkeley Bowl, I bought mushrooms, shallots, and fresh mozzarella. Out of the freezer, I pulled a white whole wheat crust that I had made a few months ago, which turned out pretty well but was a little dense (since wheat does not rise as well).
Time: 5 minutes
-2 cups basil
-1/2 cup olive oil
-3 cloves of garlic
-1/2 tsp salt
In a food processer, add all the ingredients and chop until smooth and creamy, and spreadable.
I think it was very strong tasty, which I like, but I think I would have may be used slightly less of the puree on the pizza.