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<\/a><\/p>\nTomato Mozzarella Pizza with Creamy Pesto<\/strong><\/p>\n I like to make bread\/pizza dough on Friday, enough to make several pizzas through the weekend.<\/p>\n <\/p>\n I got up early on Saturday and made this pizza for our brunch.<\/p>\n Absolutely delicious!<\/p>\n The combination of tomatoes, Mozzarella cheese, and basil is so classic, and there is a reason why.<\/p>\n You can certainly sprinkle basil leaves on top instead of pesto, but since Terry and I both like anything with “sauce”, we prefer our pizza this way.<\/p>\n 1. Roll out pizza dough. Bake it in 450F oven for 4 minutes. \u30d0\u30b8\u30eb\u30bd\u30fc\u30b9\u306e\u305b\u30c8\u30de\u30c8\u30e2\u30c3\u30c4\u30ec\u30e9\u30d4\u30b6<\/strong><\/p>\n \u91d1\u66dc\u65e5\u306e\u591c\u306b\u30d1\u30f3\u30fb\u30d4\u30b6\u751f\u5730\u3092\u591a\u3081\u306b\u4f5c\u3063\u3066\u304a\u3044\u3066\u3001\u9031\u672b\u306b\u30d1\u30f3\u3001\u30d4\u30b6\u3092\u4f55\u5ea6\u304b\u4f5c\u308b\u3053\u3068\u3001\u591a\u3044\u3067\u3059\u3002<\/p>\n \u4eca\u9031\u672b\u3082\u571f\u66dc\u65e5\u306f\u671d\u65e9\u304f\u304b\u3089\u8d77\u304d\u3066\u30ad\u30c3\u30c1\u30f3\u3067\u3054\u305d\u3054\u305d\u3002<\/p>\n \u30d4\u30b6\u4f5c\u308a\u307e\u3057\u305f\uff5e\uff01<\/p>\n \u30c6\u30ea\u30fc\u304c\u8d77\u304d\u3066\u304d\u305f\u3053\u308d\u306b\u3061\u3087\u3046\u3069\u51fa\u6765\u4e0a\u304c\u308a\uff5e\u3002<\/p>\n \u30bd\u30fc\u30b9\u597d\u304d\u306a\u79c1\u305f\u3061\u3068\u3057\u3066\u306f\u3001\u30d0\u30b8\u30eb\u3092\u30af\u30ea\u30fc\u30df\u30fc\u306a\u30b8\u30a7\u30ce\u30d9\u30fc\u30bc\u30bd\u30fc\u30b9\u306b\u3057\u3066\u51fa\u6765\u4e0a\u304c\u308a\u306e\u3068\u3053\u308d\u306b\u305f\u3089\uff5e\u308a\u3068\u304b\u3051\u3066\u98df\u3079\u308b\u306e\u304c\u597d\u304d\u3002<\/p>\n \u30c8\u30de\u30c8\u3001\u30e2\u30c3\u30c4\u30ec\u30e9\u3001\u30d0\u30b8\u30eb\u3001\u738b\u9053\u306a\u7d44\u307f\u5408\u308f\u305b\u3067\u3059\u304c\u3001\u3084\u3063\u3071\u308a\u3059\u3063\u3054\u304f\u7f8e\u5473\u3057\u304b\u3063\u305f\u3067\u3059\u3002<\/p>\n \u6211\u304c\u5bb6\u306e\u3001\u672a\u6765\u306e\u30ed\u30c3\u30af\u30f3\u30ed\u30fc\u30e9\u30fc\uff08\u7b11\uff09\uff1f<\/p>\n \u30ae\u30bf\u30fc\u3001\u30c8\u30e9\u30a4\uff12\u5ea6\u76ee\u3002<\/p>\n \uff11\u5ea6\u76ee\u306f\u3001\uff11\uff10\u5206\u7df4\u7fd2\u3057\u305f\u3068\u3053\u308d\u3067\u307e\u3060\u30d7\u30ed\u307f\u305f\u3044\u306b\u5f3e\u3051\u306a\u3044\u3053\u3068\u306b\u3044\u3089\u3064\u3044\u3066\uff08\u82e6\u7b11\uff09\u632b\u6298\u3002<\/p>\n \u4eca\u56de\u306f\u3069\u3046\u306a\u308b\u3053\u3068\u3067\u3057\u3087\u3046\u3002<\/p>\n \u79c1\u306e\u30ae\u30bf\u30fc\u3082\u3001\u6700\u8fd1\u306f\u57c3\u3092\u7a4d\u3082\u3089\u305b\u3066\u308b\u3060\u3051\u306a\u306e\u3067\u3059\u3051\u3069\u306d\uff5e\u3002\u3002\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Tomato Mozzarella Pizza with Creamy Pesto I like to make bread\/pizza dough on Friday, enough to make several pizzas through the weekend.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,29],"tags":[],"class_list":["post-37279","post","type-post","status-publish","format-standard","hentry","category-bread","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37279"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37279\/revisions"}],"predecessor-version":[{"id":37312,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37279\/revisions\/37312"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\ntomato slices
\nfresh Mozzarella cheese, sliced
\ncreamy pesto
\n– 1 cup basil leaves
\n– 1\/2 cup cashew nuts
\n– 2 cloves garlic, cooked in boiled water for a few minutes until cooked through (keep the water)
\n– olive oil
\n– sugar
\n– salt and pepper
\nsalt and pepper<\/p>\n
\n2. Make creamy pesto. Combine basil, nuts, cooked garlic, olive, sugar, salt, and pepper. Add olive oil and water (where garlic was cooked) and puree. Add more oil and the water until the mixture achieves the desired thickness.
\n3. Place cheese and tomato slices on pizza. Put it back in oven and bake for another 8~10 minutes or until the crust is crusty and the cheese is slightly browned.
\n4. Serve with the pest. Salt and pepper.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"