Shea > Italy.

Before you get started, take a good look at the title of this post again. Take your time, if you need to. I'll wait.

Did you catch that alright? Good. Now let's begin.

As you might have noticed, my previous post expressed my desire to make Avocado Pesto pizzas. Well, I ended up making these. One each for me and my roommate. And I've got one extra that I'm going to take to my friend Charlotte.

They were amazing. Seriously, that was about the best pizza I've ever had. I used my bread machine to make the dough, instead of making the sponge myself and then making the dough, but I think I'll go about it the old-fashioned way next time. Doing it all the traditional way takes 20+ hours; 12 hours to let the sponge rest, rise, ferment, etc.; 8 hours for the dough to rise after the sponge is done. Using my bread machine, I made the dough in about 2 hrs.

Here's how I made the pesto:
1 small bunch basil leaves
1 small bunch parsley leaves
2 cloves of garlic
1/2 tomato, diced
1 avocado, diced
3 tbsp extra virgin olive oil (USE A GOOD OIL! DON'T SKIMP OUT ON THIS!)
1 tsp lemon juice

Throw all of that into a food processor. Process it. Boom. There's your pesto.

Easy enough.

Semper Pax
Shea.