White Pizza with Parsley Pesto Drizzle

White Pizza with Parsley Pesto Drizzle

Summer calls for a lighter, fresher, more vibrant pizza. Earlier this week I splurged on some fresh mozzarella for my Kale Pesto Pasta and I wanted to make sure the rest of that delicious cheese didn’t go to waste. My first thought was Margherita pizza, but then I decided to do a little something different. Instead of topping this simple white pizza with thin ribbons of fresh basil, I made a small batch of zesty parsley pesto and drizzled it over top after cooking. OMMMGGGG. Best thing ever.

This parsley pesto is kind of a pesto-chimichurri-gremolata hybrid, but it’s super easy and because it’s such a small batch you don’t need a food processor or anything to make it. Just grab a knife, cutting board, bowl, and spoon. It only takes a few minutes and then you’ve got a super fresh drizzle of goodness. I even dribbled a little onto the leftover sliced tomatoes while the pizza was cooking and it made me weak in the knees. I think I need to make more just for dipping some crusty bread.

You can use any 14″ pizza dough for this recipe, but I would suggest something fairly light and crispy. I whipped up a batch of my Thin and Crispy Pizza Dough because it’s fast and easy, but made one pizza out of the batch instead of two so that it would be a little thicker. I also hand stretched the dough instead of rolling it, which makes it fluffy instead of crispy-crackery. But go with what you like.

White Pizza with Parsley Pesto Drizzle

White Pizza with Parsley Pesto Drizzle

Take your Marghertia pizza up a level with a drizzle of zesty parsley pesto. This white pizza is anything but boring. 

GARLIC OIL

Ingredients

  • 1 Tbsp olive oil ($0.13)
  • 1/4 tsp garlic powder ($0.02)
  • 1 cup fresh parsley leaves, minced ($0.50)
  • 1 clove garlic, minced or crushed ($0.08)
  • 1 Tbsp grated Parmesan ($0.10)
  • 1/4 tsp salt ($0.02)
  • 1.5 Tbsp lemon juice ($0.07)
  • 3 Tbsp olive oil ($0.39)
  • 4 oz. fresh mozzarella ($2.00)
  • 2 Roma tomatoes ($0.50)
Read the whole recipe on Budget Bytes