Pizza Friday //3// + Pesto Recipe

Yesterday was pizza night, as you all probably know from here and here.  I've been on the hunt for a really good pizza crust recipe and have had no luck for months--until last night!  After going to CPK, I realized that their pizza crust was what I was looking for.  Something thin, but not like a cracker and also not for a gigantic pizza.  I googled CPK pizza crust recipe and got exactly what I needed.  The end result was perfect.

I also wanted to try my hand at making pesto, since I have that lovely basil plant in the backyard, but didn't have any parmesan.  I did, however, have a ton of feta, so I did a little pesto research and came up with a recipe of my own that I think worked out pretty well.  The end result pizza was pesto, a sprinkle of mozzarella, mushrooms, spinach and avocado--a total success, in my opinion.

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Feta Pesto
For approximately one cup pesto

Ingredients

2 1/2 cups rinsed basil, tightly packed
3 cloves garlic
1/2 cup feta
1/2 cup pine nuts
1/2 cup olive oil
1/2 - 1 tsp sea salt*
1/4 tsp black pepper

Directions

Add all ingredients to a blender or food processor and purée until smooth.  Enjoy immediately or store in an airtight container for one week.

*note: Feta is already quite salty, so take it easy on the salt.  If you are particularly salt sensitive, I suggest you either start with 1/2 teaspoon or none at all and go from there.  Nothing is worse than too much salt ruining a recipe.