A Gift of Basil

What do you do when a friend (thanks Steff!!) gives you a HUGE bag of basil, and there is narry a pine nut to be had?Well, if you are me, and you are lucky, then another friend (thanks Joe!!) will have just written a blog about herb pastes. And if you happen to be an on your feet thinker in the kitchen like me (thanks Melle!!) then the natural conclusion is an herb paste pizza!! Here's what you'll need.

For the Paste

• 2-3 cups fresh basil
• 1tbsp minced garlic
• 1tbsp fresh mint leaves
• 2-3tbsp olive oil
• 2tsp red wine vinegar
• salt to taste

Pop it all in the processor and blend until pasty.
If you don't have a processor, then chop the herbs as fine as you can, place them in a bowl, add the liquids and then the salt, and use the back of a spoon to mash, mash, mash it all together.

(This next bit is optional, but was delightful) Scoop out half and set it aside for use on one pizza. To the remaining half add one chopped fresh tomato, and blend again. Use this for a second pizza. (I used this on a plain cheese pizza for my little one, so it would be a bit more familiar.)

For the Crust

• 2 1/2-3 cups flour (I used whole wheat)
• 2 tablespoons sugar (I used raw sugar)
• 2 1/4 teaspoons fast rising yeast (one envelope)
• 1/2 teaspoon salt
• 1 cup very warm water (120 to 130 degrees)
• 2 tablespoons oil (I use EVOO)

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt; blend well. (it is really helpful if you have a stand mixer with a dough hook)

Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed. By hand, add 1 1/2 to 2 cupa flour until dough pulls away from sides of bowl.

On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic. Cover loosely with plastic and let rest in a warm place for about 15 minutes.

Press out dough onto (2) 12-inch pizza pans. Prick randomly with a fork. (My three year old lobed helping with that part.) Let rest again in a warm place for 10-15 minutes.

Brush crusts lightly with oil then prebake them in a 450 degree oven for 5 minutes.

(After this point you can top it however you like I suppose. I topped mine with the herb paste, some mozzarella, some sliced fresh tomato, and roasted chicken. It was truly amazing.) Then pop it back in the oven at 450 degrees until the cheese is nice and golden and bubbly. So much better than delivery!!