Make or order a chef-approved gourmet pie at home with these pro tips!
. And thanks to Haven Kitchen's Red Pepper Romesco, having a sauce ready to go for your pizza is as easy as unscrewing the top and squeezing the pouch.
This pizza is incredibly simple—just the romesco sauce, jarred tomato sauce, mozzarella cheese, basil, olive oil, and pizza dough. Chef's tip: Be sure to use room-temperature dough! This will make it easier to stretch and shape the dough for the pan. Pans that work well for pizza in the oven include baking sheets, cast-iron skillets, and 9×13-inch pans., shares a flatbread recipe that will have you whipping up your very own homemade arugula pesto for a delectable sauce.
To make the arugula pesto, mix together 2 cups arugula, 3/4 cup walnuts, 1/2 cup canola or extra-virgin olive oil, 2 cloves roasted garlic chopped, 1/4 teaspoon kosher salt, 3 tablespoons grated Parmesan, and freshly ground black pepper to season. For the tastiest results, Chef Josh recommends grilling a pre-packaged flatbread or naan first at 350 to 400 degrees. Then place the grilled flatbreads on a baking sheet and add 3/4 cup of the arugula pesto onto a packaged flatbread or naan bread. Then add shredded mozzarella, ricotta cheese, and sliced sun-dried tomatoes. You'll also want to top it with oyster mushrooms, which have been trimmed and sautéed in garlic-flavored olive oil.
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