This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Monday, August 27, 2012

Purple Basil Pesto Pizza Pie

This A.M. I have a tongue twister for you.  'Bet cha' can't say "purple basil pesto pizza pie" 10 times fast! Before you can even muster the words out of your mouth, after making this recipe, you will have devoured this savoury tomato, mozzarella, purple basil pesto, cheesy biscuit pie crust dish.

This weekend, thanks to my friend Nicole and her plant, I am officially in love with purple basil.  So much that I created an entire summer dinner around my newfound inspiration.   I hope you enjoy!


Nicole's Purple Basil

Ames is wearing Sundress; Forever 21, Necklace Fine Finds, Arm Candy; Tory Burch, Tibetan Spiritual healing bracelet, Leather braid/string bracelet; Aldo Accessories
The end result is this easy to make pesto pizza pie.   I  didn't have too much time to make a yeast crust, so I used a biscuit dough to make this a quick and easy bake.
With the left over basil I concocted an ice tea lemonade to wash down this "to die for" pie. (Recipe to come!)
Purple Basil Pesto, Mozzarella Cheese, Romano Cheese, Roma Tomatoes, Purple Onion,  Biscuit Crust
Have your dinner guests coming back for seconds with this summer menu.
Sneak Peek; Purple Basil Iced Tea Lemonade

For the entire recipe:




Purple Basil Pesto Pizza Pie
Makes about 1½ cups (you'll need 1 cup for this recipe)

1/2 cup roasted & salted almonds
6 large cloves garlic, peeled
4 large stalks of fresh basil leaves, plucked from stalks
1/2 cup finely grated Romano cheese
1 cup fresh tomatoes any kind
1/2 teaspoon salt
1/3 cup extra-virgin olive oil, or more if desired

 In the food processor, finely chop the basil, cheese, tomatoes, and salt, and process until thoroughly combined and the consistency you like. Slowly drizzle the olive oil into the mixture and add salt to taste.
I roasted my almonds in the oven on a cookie sheet

Finely Chopped Roasted Almonds

You can make up the pesto ahead of time or make more for the future!
Flaky Buttery Biscuit Crust


Heat the oven to 375°.

For the crust:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter
1 cup  finely grated Romano/ or parmesan
3/4 cup milk

Combine the flour, baking powder, and salt in a medium bowl. Mix in the butter using a pastry blender, fork, or your fingers until the largest pieces are pea-size. Stir in the Romano.

Pour in the milk and use a fork to gently form a soft dough. Do not overmix. Divide the dough in two pieces, making one slightly larger than the other.

On a generously floured surface, use a rolling pin to gently roll out the larger piece of dough into a circle about 12 inches across, rolling from the center outward. Sprinkle dough with flour if sticky. Gently fold the dough in half and transfer into a 9-inch pie pan.
Roll out the remaining piece of dough into a slightly smaller circle and set aside (or wait until you have the filling in the pan and then roll it out).


Assembly:
1 cup pesto, divided
4 large Roma tomatoes cut into slices or wedges
1 package of (250 g) fresh soft Mozzarella
1/2 cup finely grated Romano cheese
1/4 cup sliced red onions
*Meat Lovers, you can add Italian sausage or pepperoni

Spread 1/2 cup of pesto over the bottom layer of dough in the pie pan. Layer half of the tomatoes and onions over the pesto. (If you're adding the Italian sausage, layer half of it over the tomatoes here.) Cover the tomatoes with about 2/3 of the mozzarella.

Layer on the remainder tomatoes (I had some extra, you may not need them all to fill the pan). Carefully spread the remaining 1/2 cup of pesto over the tomatoes. (If using, add the other half of the Italian sausage here.) Cover with the remaining mozzarella and the Romano.

Roll out the second piece of dough if you haven't already, and carefully place it over the pie. Fold the edge of the bottom piece over the top piece and press together to seal. Don't worry if it isn't perfect!!

Cut slits in the top of the pie for steam to escape. Bake at 375° in the centre of the oven until the crust is golden brown, about 40 minutes.


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