Halloween has gotten a little crazy this year at my apartment building. Last year, the decorations consisted of perhaps one string of lights and some scattered cobwebs. In 2009 however, without any discussion, every apartment around us has decided that this is the year to go all out. The windows surrounding us are covered in lights, cobwebs, spiders, bats, everything you can imagine. The garden in the courtyard is covered in fake skeletons, rats, and jack-o-lanterns, not to mention the scary music that is playing to accompany it.
Apparently Chase and I just didn’t get the memo, and we’ve been a little slow to catch on to everything. After some hazing from our neighbors we finally broke down and bought one string of lights, but I have to confess, it looks a little lame compared to all the madness next door. I’m not sure why this happens, but Halloween always seems to sneak up on me every year, leaving me a little unprepared. It used to only show in my lack of costume, but apparently I have other areas in which to keep up.
It’s also caught up to me with this lovely blog. I wish that I had prepared something that was black and orange, or had a pumpkin face on it, or even involved pumpkin at all. But, unfortunately our blog is going to miss the Halloween festivity this year as well. However, I do have some awesome pesto pizza, so hopefully that makes up for it. I think it will. This is my all-time favorite pizza, and I wouldn’t bring it out for just any old occasion. So, in lieu of cupcakes shaped like ghosts or cookies with a spider design on them, I hope you enjoy this oven baked treat of mine. Happy Halloween!
Pesto Pizza with Sun-dried Tomatoes
Normally when I make pesto for a pasta I would use more oil, but I found that on a pizza the sauce will become too oily in the oven. I would recommend using just enough oil to bind everything together, but you don’t want a “saucy” texture.
Pizza dough, either homemade or store bought
1 ½ cups basil
2 garlic cloves
¾ cup grated parmesan
¼ cup pine nuts
2-3 tablespoons olive oil
8 oz fresh mozzarella, cubed
¼ cup sun-dried tomatoes in oil, julienned
Roll out the pizza dough onto a pan. Set aside.
In a food processor, combine basil, garlic, parmesan, pine nuts, and a little salt & pepper. Blend together, and add oil slowly just until the mixture combines. Spread the pesto onto the pizza dough. Top with the cubed mozzarella and sun-dried tomatoes. Brush the edges of the crust with olive oil.
Bake at 400 degrees for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly. Remove from oven and try to stop yourself from eating it all in one sitting.