| Prep | Cook | Total |
| Conventional | 10 Mins | 15 Mins | 25 Mins |
| TurboChef | 10 Mins |
3 Mins
|
13 Mins
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Serves: 1 to 2 (8"), 4 to 8 (12")
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- For 8" pizza
- 8" par baked pizza crust
- 2 tbsp. of pesto sauce
- 5 to 6 slices of fresh mozzarella cheese
- 2 tsp. of Parmesano Reggiano cheese
- 2 tbsp. of sundried tomato mix
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- For 12" pizza
- 12 inch par baked pizza crust
- ¼ c. of pesto sauce
- 8 to 9 slices of fresh mozzarella cheese
- 1 tbsp. of Parmesano Reggiano cheese
This basil pesto combines nicely with fresh mozzarella cheese and sundried tomatoes. It is like the famous “Caprese” salad popular in Italian restaurants using fresh mozzarella.
Turn Turbochef oven on and under ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘Par Baked Pizza’. Press ‘START’ to begin the preheat cycle.
To prepare the Pesto Pizza, evenly spread pesto sauce over the pizza crust to ¾” to 1” from the edge. With a cheese cutter, slice fresh mozzarella cheese into thin slices about 1/8” thick. Place the following ingredients in order over the pesto; fresh mozzarella cheese, sundried tomato mix and Parmesano Reggiano cheese. Place pizza on a sheet pan, and place into the oven.
Press ‘START’ again and bake under ‘Par Baked Pizza’ for 3 minutes. After baking, remove from oven.
Sundried Tomato mix:
1 pkg. (3 ½ oz) of smoked or regular sundried tomatoes
1 can (14.5 oz) of diced tomatoes, canned, drained
Mix sundried tomatoes and drained diced tomatoes together and refrigerate overnight for best results. This mixture can be held refrigerated for up to 30 days.
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