Much like Gruner deserved two back-to-back dinners, this pizza was so good, we had it twice in a row. I declared that it might be the best home-made pizza yet. And it's straightforward to make:
1. Roll out your pizza dough.
2. Spread on home-made pesto. (Don't be afraid of the salt!)
3. Add grated mozzerella.
4. Top with roasted beets, asparagus, and blobs of chevre.
5. Bake. Season with extra salt, pepper, and maybe even a few red chile flakes. Pairs well with Friday nights. Enjoy!
2. Spread on home-made pesto. (Don't be afraid of the salt!)
3. Add grated mozzerella.
4. Top with roasted beets, asparagus, and blobs of chevre.
5. Bake. Season with extra salt, pepper, and maybe even a few red chile flakes. Pairs well with Friday nights. Enjoy!
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