Last night I was preparing some basil pesto to freeze for later use, so whenever I want to eat spaghetti al pesto, I have some ready pesto. But when I found some whole-wheat dough leftover in the fridge that my mom did the other day, I immediately thought of baking a pizza.
It was late and we were hungry. The pizza was so delicious, crispy, and light. Different than the tomato sauce with some prosciutto and mozzarella cheese.
So I spread 2 tablespoons of basil pesto on a 9 inch round dough, then distribute 2 thinly-sliced mushrooms (funghi) and 2 thinly-sliced tomatoes (pomodorini) then season with some salt and pepper and in the end scatter some grated Parmeggiano Reggiano. And to the oven……until golden crispy.
So go to your kitchen now, knead some dough and bake a greenish yummiii pizza.