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Food & Drink


Summer is the time for lighter, fresher, brighter pizza. This week, I spent a little on fresh mozzarella for my Kale Pesto Pasta recipe to make a pizza. Wanted to ensure that the rest of the delicious cheese wasn’t wasted. My first idea would be Margherita pizza. However, I thought of doing something different. Instead of topping the basic white pie with thin strips of fresh basil, I created a small batch of zingy pesto made from parsley and drizzled it on top of the pizza after it had cooked. OMMMGGGG. It’s the best thing you’ve ever done.


This parsley pesto is a pesto-chimichurri-gremolata hybrid, but it’s super easy, and because it’s such a small batch, you don’t need a food processor or anything to make it. Grab a knife, cutting board, bowl, and spoon. It takes only a few minutes before you’ve got a fresh, delicious drizzle of flavor. I even dabbed a bit onto my leftover tomatoes while the pizza was baking, leaving me shivering in my knees. I should create more for dips with some crispy bread.


You can make any pizza dough recipe. However, I recommend something light and crispy. I made some of my Crispy and thin pizza Dough because it’s quick and straightforward. However, I made a single pizza from the dough instead of two to ensure it was slightly thicker. I also stretched the dough rather than rolling it, making it fluffy, not crisp-cracked. If you prefer a more classic pizza crust, try my Homemade Pizza Dough.



1 Tbsp olive oil ($0.13)

1/4 teaspoon of garlic powder ($0.02)


1 cup of fresh leaves chopped ($0.50)

One clove garlic, chopped or crushed ($0.08)

1 Tbsp of grated Parmesan ($0.10)

1/4 tsp salt ($0.02)

A freshly cracked and fresh-cracked pepper ($0.05)

Pinch red pepper to make flakes (optional) ($0.02)

1.5 2 tablespoons Lemon juice ($0.07)

3 Tbsp olive oil ($0.39)


1 14-16” pizza dough ($0.60)

Four oz. fresh mozzarella ($2.00)

2 Roma tomatoes ($0.50)


In a small dish or bowl in a word, mix 1 Tbsp olive oil and garlic powder. Allow the mixture to remain in the fridge and let it infuse while you make the other ingredients.

Make the pesto with parsley; finely chop 1 one cup fresh parsley leaf (about 1/2 cup after being minced). Mix the minced garlic with grated Parmesan salt pepper, salt as well as red pepper flakes. Add a lemon and olive oil juice to the mix, beginning with one tablespoon of lemon juice and two tablespoons of olive oil. If necessary, You can add more to create an uncomplicated mixture to drizzle on the pizza. I used 1.5 Tbsp lemon and 3 Tbsp oil, but this will vary based on the quantity of your chopped parsley. Place the pesto of parsley aside.

Set the oven’s rack in the top position, and then begin heating the oven until it is at 500oF. Cut the tomatoes into thin slices along with fresh mozzarella.

The pizza dough can be stretched or rolled into a 14-16” diameter. Please put it on an oven or pizza sheet*. Mix the garlic and oil and then apply a thin layer of the entire dough area, including the crust.

Uniformly place the tomato slices on the pizza dough, then cover with torn pieces of mozzarella.

The pizza is baked in a preheated oven at 500oF for about 10 minutes, or until the crust’s exterior becomes golden and the cheese is melting but not burned. After taking the pizza out of the oven, spread the pesto with parsley over the top, cut it into eight pieces, and serve.

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Joseph M. Kay

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