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Pesto Pizza with Feta, Fresh Tomatoes and Artichoke Hearts
Main Ingredient: Cheese
Course: Main Course
Suggested Wine or Spirit: Cavit Merlot
Suggested Wine or Spirit: Lunetta Prosecco
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Jessie Grearson, Falmouth, ME
Ingredients
6 ounces grated fresh mozzarella
6 tablespons basil pesto
2 fresh plum tomatoes, diced and well drained
1/4 cup diced onion
1/4 cup feta cheese
1/4 cup artichoke hearts, drained and sliced
1 pound pizza dough (thawed if frozen)
1/2 teaspoon oregano
1 tablespoohn parmesan cheese
1 tablespoon olive oil
Salt and pepper
Cornmeal, for dusting
Directions: Preheat oven to 450°F.
Chop onions, tomatoes, and artichoke hearts and set aside.
Unroll dough onto lightly floured cutting board, and pull gently into 12" round. After sprinkling pizza stone with cornmeal, move dough to stone, stretching slightly. Brush lightly with pesto sauce, leaving a 1" margin. Sprinkle chopped onions, tomatoes, and artichoke hearts over pizza. Top with mozzarella, feta, and parmesan cheeses. Sprinkle pizza with oregano and drizzle olive oil over the top. Season with salt and pepper.
Bake pizza until dough is crisp and brown and cheese is hot and bubbly golden, about 12-15 minutes (watch carefully at end to avoid overcooking).
Slice and serve with a glass of your favorite Cavit Merlot, or Lunetta Prosecco from Cavit!
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