I had this little combo at a tapas joint in Victoria, British Columbia. I’ve never made pesto, so I decided to try it with my favorite herb ever, cilantro. You can top it with other things too (Feta? Tomatoes?) but I loved the combo of apples and walnuts, especially with the lime to give it that Latin flair. This recipe makes two 12-inch pizzas, so you can experiment with different toppings. One other note: Make sure you get good parmesan, since it tends to out-flavor a lot of other things in the pesto.
I made it with my classic pizza dough recipe, though I used Hodgson Mill’s 50/50 Flour that’s half whole wheat and half white flour, ideal when you want just a little wheatiness.
1 cup of warm water
2½ tsp Active dry yeast (1 package)
2½ to 3 cups Flour
2 tbsp Olive Oil
½ tsp Salt
In the food processor, using the blade, place 1½ cups of the flour, water, and yeast and mix. Add the oil, salt, and remaining flour (a little at a time–you may not need it all) and mix.
Place the dough in a lightly oiled 2-quart bowl (i.e. spray with Pam) and cover it with plastic wrap and let it rise until it doubles in size, usually about an hour.
Meanwhile, start making the toppings.
1 bunch Cilantro leaves
¼ cup Parsley leaves
2 cloves Garlic, coarsely chopped
2 tbsp Pine Nuts
1/8 cup Parmesan, grated
½ cup Olive Oil
Juice of half of a Lime
Salt and freshly ground black pepper
Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.
1 Granny Smith Apple, sliced thinly –OR- 1 Roma Tomato, sliced
8 oz. Smoked Mozzarella, shredded
½ cup Walnuts, crumbled
After dough has risen, divide it into two parts, cover and let rest again for 15 minutes. Roll out the two balls on a cookie sheet or pizza stone, topping each with half of the pesto, mozzarella, apple slices, and walnuts.
Bake at 500* for 10-15 minutes, until it’s golden brown. Let sit for a few minutes, squeeze with lime juice, and serve.
Serves about four people.