Not really sure what to call this pizza. Everyone in my family just calls it "Beck's pizza". I will not lie, this pizza is a lot of work. But it is so worth it. I get regular requests from my family for it. I do not think is the most appetizing looking pizza, but it is one of the best tasting ever.
I have tried making my own dough with a bunch of different recipes and I am always disappointed. So, I usually make it with Wegman's pizza dough. However, we have no local Wegman's. But recently, I found a local pizzeria with a great dough and was able to buy the dough for $2.00 each. You can ask your local pizzeria with your favorite dough if they sell their dough. This is my favorite pizza. Update: now making own pizza dough!
PESTO PIZZA (Beck's Pizza)
- pizza dough
- 1 head garlic, roasted
- olive oil
- 4 oz. goat cheese
- 1 large sweet onion, caramelized
- 1/2 c. fresh pesto (I bought from local grocer, Sam's or Costco)
- 2-3 vine ripened tomatoes sliced and seeded
- 2 cups mozzarella
Roasted Garlic: Preheat oven to 350. Take whole bulb of garlic and cut top off so all cloves are exposed. Put on piece of tinfoil and drizzle with 1-2 tbsp olive oil, salt and pepper. Place in oven for 45 min-1hr until golden brown and soft. Squeeze bulb and remove from casings into a bowl.
Caramelized onions: Slice onion thinly and put in skillet with 2 tbsp olive oil and tbsp of butter.
Salt and pepper. Cook over med./ med. high heat for 20-30 minutes, stirring every few minutes until all of them are browned, soft and sweet.
Preheat oven to 425 degrees. Spray pizza sheet with nonstick spray. Spread pizza dough and place in oven and bake for 5 min to parbake. Take out when no longer sticky to the touch.
In a small bowl place goat cheese. Drizzle with tbsp of EVOO and mix, adding more olive oil while mixing, until pliable and spreadable. Add in roasted garlic and mash into goat cheese until well combined (okay if there are still chunks of garlic).
Spread goat cheese garlic mix on parbaked pizza dough. Spread caramelized onions over the top. Top with
1-1.5 cups of mozz. cheese. Place sliced tomatoes on top. Top tomatoes with cheese (may not need full 2 cups. Eyeball it!). Bake for 12-15 minutes until cheese is golden and bubbly and bottom of crust is light brown.
Remove from oven and with spoon, drizzled/smear pesto over cheese to taste (may not need full 1/2 cup). Cut and enjoy!