Turkish Bread Margherita Pizza with Homemade Basil Pesto | Tasty Kitchen: A Happy Recipe Community! Recipe

Ingredients

FOR THE PIZZA:
1 whole 10" Round Loaf Turkish Bread
1/4 cups Plain Tomato Sauce
3 Tablespoons Basil Pesto, More Or Less To Taste (Recipe Follows)
4-1/2 ounces, weight Fresh Mozzarella Cheese, Excess Moisture Squeezed Out Between Paper Towels
1/4 cups Grated Aged Cheese (I Use An Aged Gouda)
5 slices Beef Steak Tomato
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FOR THE BASIL PESTO:
1 cup Packed Fresh Basil Leaves
2 Tablespoons Pine Nuts, Toasted And Cooled
1 clove Garlic
1/4 cups Freshly Grated Parmesan Cheese
2 Tablespoons Olive Oil, Plus More To Bring To Desired Consistency
1 teaspoon Lemon Juice, More Or Less To Taste (optional, It Just Brightens The Flavors)
1 pinch Salt And Pepper, to taste
Preparation Instructions
Note: one pizza serves 1 to 2 people, depending on whether it’s a main course or not.

Preparation

Step 1

For the pizza:

Place the loaf of bread, top side up, on a baking tray. Put the tray in the oven and set it to preheat at 400° (200°C). When the top has become slightly golden and crispy, take the bread out of the oven and let it continue to preheat. Turn the bread over and spread the tomato sauce on the bottom side of the bread, almost to the edges. Drop small spoonfuls of pesto on top of that and swirl them through the tomato sauce a bit. Slice the mozzarella and arrange them over the sauce, then sprinkle on the grated cheese. Finally, place the sliced tomatoes on top. Put the pizza back in the oven and cook until the cheese is melted and is becoming golden brown, and the tomatoes have softened.

For the basil pesto:

Place the basil leaves, toasted pine nuts, garlic, Parmesan and olive oil in a food processor. Blend until smooth. Add lemon juice, if desired, and more oil to reach desired consistency. Season to taste with salt and pepper