I enjoy making my own pizza every other month or so, as delivery pizza is like crack to me and I eat it nonstop at every meal until it’s all gone. So I’ll make my own, as the store bought pizza dough tends to be like flat-bread style, therefore making it healthier. Here is a delicious pizza that I just made, inspired by Craig’s big bushel of basil that he was going to throw away until I stole it back to my apartment.


Store bought pizza dough

Fresh mozzarella

1/3 pound parma prosciutto

bushel of basil (approx 2-3 cups)

1/2 cup walnuts (or pine nuts, but pine nuts are expensive so I subbed in walnuts)

1/3 cup olive oil

1/4 cup grated parmesan cheese


1. Preheat oven to 350 degrees. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

2. Wash basil leaves and pull them off stems.

3. Process toasted walnuts, basil, olive oil, and parmesan cheese in a food processor until walnuts and basil leaves are broken down. A few small walnut pieces may be leftover. That is your pesto. You can use this for any recipe, but let’s make some yummy pizza.

4. Set oven to temperature stated on your pizza dough wrapper. Brush a little bit of olive oil on the top of the crust.

5. Spread pesto mixture over the pizza. Season with salt.

6. Spread the mozzarella on the crust, after slicing the mozz into thin slices. I cover the entire pizza, but with small spaces in between each cheese slice.

7. Spread the prosciutto over the mozzarella, also covering the entire pizza.

8. Bake according to pizza wrapper directions.


Other ideas for your pesto, because you’ll have some left.

a) Spread over crostini, top with fresh mozzarella and tomatoes

b) Spread over bread for a unique alternative to butter/jam/cream cheese

c) Add cream to pesto in a sauce pan, toss with pasta and any other ingredient (i.e. chicken, broccoli) for a restaurant worthy pasta dinner