Spread the pesto over the dough , then add toppings. Roasted asparagus, well-drained cooked spinach, and crumbled feta would be delicious.
Cooks' Note
- Available at some supermarkets and at specialty foods stores and Italian markets.
Recipe information
Yield
Makes about 1 1/4 cup
Ingredients
1 garlic clove, peeled
3/4 cup finely grated Asiago cheese*
1/3 cup unsalted natural pistachios
4 cups (packed) baby arugula
1 tablespoon (or more) fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 cup olive oil
Preparation
Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.
