Pizza Margherita with Pesto Genovese by Ricky Mandle

by Ricky Mandle
Pizza Margherita with Pesto Genovese by Ricky Mandle

Ingredients:

Preparation:

  1. Roll out dough to desired thickness and size.
  2. Cover the base with Tomato & Italian Olive Sauce leaving about one inch around the outer edge without sauce.
  3. Place sliced mozzarella on top.
  4. Bake in the oven according the dough’s indication.
  5. Remove from oven, put small dabs of Basil Pesto Genovese around the whole pizza and decorate with fresh basil leave.
  6. Serve hot.

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