Fresh From the Garden: Basil Pesto Pizza

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<em>Makes one 12-inch pizza</em>
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<p>Here are two of my favorite ways (pesto and pizza) to enjoy basil at the height of its culinary powers–fresh from the garden in high summer.</p>
<p>• 1 (10-ounce) prepared pizza dough or crust<br />
• 3/4 cup prepared <a href=”https://www.motherearthliving.com/cooking-methods/pesto-with-a-twist.aspx”>Lemon Basil Pesto Sauce</a>
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• 1 cup shredded smoked Swiss or smoked cheddar cheese (a Swiss-heavy mix is great)<br />
• 1/2 cup shredded mozzarella cheese<br />
• 1 1/2 to 2 cups sliced firm tomatoes (about 5 Roma-style tomatoes)<br />
• 1 cup finely chopped Japanese eggplant<br />
• 1 teaspoon olive oil<br />
• 1 sweet red pepper, chopped (about 3/4 cup)<br />
• 1/3 to 1/3 cup pitted and chopped kalamata olives</p>
<p>1. Preheat oven to 475 degrees. Spread pesto evenly over prepared dough, leaving a 1/2-inch border.Sprinkle with both cheeses. Arrange tomato slices over entire pizza.</p>
<p>2. Toss eggplant with olive oil. Top pizza with eggplant, red pepper and olives.Bake 15 to 18 minutes or until crust is golden crisp and cheese is bubbly.</p>
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<em>A frequent contributor to The Herb Companion, Kris Wetherbee gardens, cooks and writes in the hills of western Oregon.</em>
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<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/explore-the-bountiful-world-of-basil.aspx”>
<strong>Fresh From the Garden: How to Use Basil</strong>
</a>.</p>