Pizza with Jalapeno Pesto, Bacon, Apple and Fontina
Easy to prepare with ready-made crust — Naan or Pita Rounds. Made with a Pesto of Cilantro and Jalapena (can be made ahead of time), this makes a tasty and refreshing pizza — Perfect as an Appetizer, or Tapas Bite, when you’re expecting to stop by.
Ahead of Time — Pesto:
1 bunch Cilantro — Washed/dried, coarsely chopped
2 – 3 Jalapena Peppers — Seeded, quartered
1/4 cup Pine Nuts — Preferrably toasted
Olive Oil — About 1/4 cup
Ingredients / Prep:
Pizza Crusts — Naan, Pita Rounds
Smokey Bacon — Cut up into small pieces
1 tart Apple — Cored, peeled, sliced into small pieces
Grated Cheeses — Fontina, Asiago
Procedure / Assembly:
Prepare the Pesto ahead of time — In food processor, process Cilantro, Jalapena and Pine Nuts till finely chopped and mixed; gradually drizzle in Olive Oil. Store in refrigerator in covered container. Use within 5 or 6 days.
For Pizzas, in saute pan over medium heat, gently saute Bacon till cooked but not crisp. Set aside on paper towel. In same pan, with a bit of bacon grease, gently saute Apple pieces for two or three minutes. Set aside.
Assemble Pizzas — Preheat oven to 400 F. Set out Naan Crusts on baking sheet; spread prepared Pesto on each crust (mix in a bit more Olive Oil if desired). Sprinkle prepared Bacon pieces, a few Apple pieces. Sprinkle grated Cheese over.
Bake at 400 F for 8 – 10 minutes — Till cheese is melted and just turning toasty. Cut into wedges, serve, enjoy.