I make a traditional pesto and use it for all kinds of recipes. I adore this pesto for soups, pasta, veggies.
However, when I use it for pizza, I get this weird paradox where everything is too salty, but still feels like it needs salt. For toppings I use fresh mozzarella, roasted red peppers and parboiled asparagus. I don’t season them to offset the saltiness.
Any suggestions on how to make this pizza perfect?
I will give this a try! Maybe thin out the pesto with citrus or balsamic. Thanks for weighing in!
Balsamic drizzle on some pesto pizza, now that sound a like a winner,