Named after one of Batali’s sons, this pizza is a weekly special at Otto Enoteca Pizzeria in New York. Even if you don’t make the pizza, try the pesto recipe; it’s great on pasta and sandwiches.
- 3 cloves garlic, peeled
- 2 cups lightly packed fresh basil leaves
- 3 Tbs. pine nuts
- 1 generous pinch Maldon or other flaky sea salt
- 1/2 cup plus 2 Tbs. olive oil
- 1/4 cup freshly grated Parmigiano- Reggiano cheese
- 3 Tbs. grated Pecorino Romano cheese
- 1 Parbaked Pizza Crust
- 1/2 cup grated fresh mozzarella (4 oz.)
1. To make Pesto: Drop garlic into running food processor, and process until finely chopped. Add basil, pine nuts, and salt, and pulse until basil and pine nuts are coarsely chopped. Scrape sides of bowl, then process until finely chopped. With food processor motor running, drizzle in oil. Transfer to small bowl, and stir in Parmigiano-Reggiano and Pecorino Romano.
2. To make Pizza: Spread 6 Tbs. Pesto over Parbaked Pizza Crust, leaving 1/2-inch border; reserve remaining Pesto for another use. Scatter mozzarella over Pesto. Broil 7 to 8 minutes, cut into 6 slices, and serve.
- Serving Size: Makes 1 10-inch pizza
- Calories: 243
- Carbohydrate Content: 11 g
- Cholesterol Content: 19 mg
- Fat Content: 20 g
- Protein Content: 7 g
- Saturated Fat Content: 5 g
- Sodium Content: 429 mg