Pizza Sauce, Pesto

1 pod garlic, cloves skinned and mashed

1 cup walnuts

1/2 cup pine nuts

2 cups parmesean-reggiano, in small chunks

3/4 cup marscapone

1 Tbs salt

1 tsp ground black pepper

basil to fill the Cusinart container

1 small leg of fresh horseradish, in small chunks

Olive oil (about a cup)

Put all ingredients except the basil and the olive oil in the food processor with the metal blade and process it to break down the chunks of parmesean-reggiano and horseradish. When they're mostly ground, add the basil and pulse about 10 - 12 times to get it started, then slowly add in the olive oil until the mass begins to move. Keep adding olive oil slowly until the mass moves easily and forms a thick paste.

Bottle the paste in a Ball or Mason jar with a tight lid and refrigerate. This freezes very well, and one batch lasts us all winter.

Pizza Doughs

Pizza Sauce, Alfredo

Pizza Sauce, Marinara

Pizza Sauce, Pesto


Grilled Flatbread

Hamburger Buns

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Topping Ideas: Pizza Pesto

Prosciutto, carmelized onion, roasted eggplant rounds, and mozarella

Cajun grilled shrimp, arugula, sliced green onion, with parmesean shavings

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Chopped chicken, sweet onion, capers, parmesan shavings

Crumbled bacon, fresh asparagus, artichoke hearts, mozarella