Pesto Feta Pizza

I had to post this pesto feta pizza I made the other night because it was so pretty. This summer we are part of a CSA (Community Supported Agriculture) from Hazelfield Farms in Kentucky and we are constantly trying to find uses for all the veggies we are getting. This week we got a little baggy of Italian parsley and I decided to make pesto feta pizza.

The dough is not hard to make in the food processor, but you do have to refrigerate it for at least 30 minutes. Here are the recipes:

Dough

1 1/2 cups flour

1 stick butter

1/2 tsp salt

1 egg

cold water to form dough

Place first 4 ingredients in food processor (I slice the butter into chunks) and then slowly add cold water until dough moistens and sticks together. Put dough in refrigerator for at least 30 mintues. When ready, spread dough on cookie sheet and add toppings. Cook for 50 minutes at 375 degrees.

Pesto

1 handful of basil leaves

1 sandwich baggy of Italian parsley
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
2 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste