Duck carbonara pizza with green garlic, arugula & pistachio pesto
Pesto
Italian cuisine
Whenever I make pizza, and that's usually about once a week, I have a good long stare into the refrigerator and then start to concoct something tasty from whatever I uncover. Recently, I put together this pizza, and since that first one, can't seem to drum up any interest in further experimentation. It's pretty much everything I want in a pizza. As with all my yeast doughs, I allow for a rise in the refrigerator as long as 48 hours to develop a crisp exterior and a tangy flavor.
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