This is my absolute favorite thing at Red Rock brew pub in Salt Lake. I love it so much I decided to figure a way to make it at home. Their pizza's are wood fired, and I don't have the ability to do that, so I just buy Mama Mia's pizza crust at the store. I am fond of the whole wheat crust, which is a great flavor and thin but not flimsy.
So, after you've got your crust, place a good layer of your favorite pesto sauce on it. I learned the hard way that if you make your own, use fresh basil, not dried. To save time I like Classico's pesto the best. If you choose to use theirs, drain off the excess oil that resides at the top of the jar. I use about 3/4 a jar for a whole pizza. Sprinkle with shredded mozzarella cheese, then some smoked gouda cheese. In the pizza pictured I used sliced smoked gouda that I tore off into pieces. If you want some extra garlic flavor, sprinkle with garlic powder or place bits of roasted garlic on the pizza. Bake as directed for the crust, or at least until your crust is cooked. When it is ready to eat I usually like to sprinkle some crushed red pepper on my slices as it goes very well with the strong flavors of pesto, smoked gouda cheese, and garlic.
Enjoy!
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