Jalapeno & Pecan Pesto Pizza
This is a riff on a Mario Batali recipe. He sells a jalapeno pesto in his Eataly, NY location and I decided to make it southern style.
Ingredients
- 2 cups olive oil
- 1 TBSP sea salt
- 4 oz pecans pieces
- 1/4 cup red onion
- 6-10 each jalapenos
Instructions
- Remove stems & seeds from jalapenos. Slice jalapenos lengthwise to make removal of seeds & pith easier. (Note: The jalapenos' spicy heat comes from the pith and ribs of the pepper. Leave a little more in the mix for a hotter sauce, remove as much as possible for a milder sauce.)
- Heat pecans over medium heat to toast slightly. Cool pecans before adding to the pesto. Add your sea salt to your pecans.
- Add jalapenos & red onion to food processor and puree while adding your olive oil. Add more oil if needed. Pesto should have the consistency of applesauce. Add your nut & salt mixture and taste -- checking both salt level & oil level. Add more of each if necessary.
- Set sauce aside and prepare your dough and toppings. Layer them on the dough when you are ready to bake your pizza.
Notes
To transform this recipe into a base sauce for a great pizza or flatbread, simply prepare your dough, add a light layer of pesto sauce, and top it with complimentary items. The pictured pizza adds cheese and sliced red onions for a vegetarian treat. Pre-cooked chicken is also a good addition. Remember that the sauce may have real kick to it, so balance that spice with milder flavors on top for a nice balance that allows you to taste the various levels and leave the nuttiness and rich oil flavor of the pesto as the star of the show!