Pizza with Jalapeno Pesto, Bacon, Apple and Fontina


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.