Arugula and hazelnut pesto
- 1 cup loosely packed basil leaves
- 1 cup loosely packed arugula leaves
- 1/4 cup extra-virgin olive oil
- 4 large cloves garlic, coarsely chopped
- 1/4 cup freshly grated Parmigiano Reggiano
- 1/4 cup toasted hazelnuts
- 1/4 teaspoon salt
- About 12 to 16 slices fresh tomato
- 2 leaves red chard, coarsely chopped
- Whole basil leaves
- 1/2 cup smoked salmon
- 2 cups Beecher’s Flagship cheese, grated or crumbled
Place all of the pesto ingredients in the bowl of a food processor or blender and blend until coarsely chopped (sort of the consistency of fine pickle relish). If the mixture is a little dry, add a bit more olive oil.
Spread a generous layer of hazelnut-arugula pesto on the dough rounds and arrange the tomatoes and chard over the top. Sprinkle a thin layer of the cheese over the top and finish with the whole basil leaves, smoked salmon and another layer of cheese.
Use your favorite recipe for pizza dough and shape it into four eight-inch rounds.
Add toppings and place rounds on a greased baking sheet and into a preheated 500º F oven. Turn the heat down to 450º F and bake for about 8 minutes, or until the crust is golden.
These mini-pizzas, created by PCC Chef Lynne Vea, are an easy, mix-and-match way to sample the season’s freshest flavors. For a decidedly Northwest taste, choose fresh ingredients that are grown and produced close to home.
More pizza recipes in this series: