This is a summer/fall recipe for basil lovers to try when they still have fresh basil and vine-ripened tomatoes available. It is quick to make if you have some pizza dough or gluten-free bread dough, and basil oil on hand. The basil oil is essentially “pesto” but without the nuts that are normally in pesto. The ghee gives the “pesto” a creamy texture and taste so it is best not to leave it out–follow the link for the recipe.
Cheese is optional. Olives, anchovies or other toppings are options.
General ingredients
-enough Pizza dough for your pizza pan
-basil oil, enough for a light spread on your pizza
-tomatoes, thinly sliced enough to arrange over your pizza
-cheese of your choice, if desired (I like pecorino)
Press the pizza dough into your pan to about 1/4 inch thickness. Bake it in a 375 degree oven until dough is cooked through. Remove from oven and spread pesto on the crust. Arrange tomato slices on the pizza. Sprinkle cheese on top. Bake again for 15 minutes. Serve immediately.
