High Rail's Italian Style Pizza Toppings
Ingredients
For the pesto spread:
- ¼ lb. fresh basil
- ½ cup parmesan cheese
- ¼ tsp. black pepper
- Pine nuts or pecans, to taste
- ¾ cup olive oil
For the ratouille:
- 2 Tbsp. olive oil
- 1 carrot, cut into ½-inch cubes
- 1 red onion, cut into ½-inch cubes
- 1 zucchini, cut into ½-inch cubes
- 1 yellow squash, cut into ½-inch cubes
- 1 bell pepper, cut into ½-inch cubes
- Salt and black pepper, to taste
For the balsamic syrup:
- 1 cup balsamic vinegar
- ½ cup sugar
Instructions
- To make the pesto, place ingredients into a food processor, except for olive oil. Add olive oil gradually as you blend.
- For the ratatouille, sauté cut veggies in oil until al dente, and season to taste.
- Begin the balsamic glaze by reducing the vinegar by half. Add sugar, and cook until dissolved. Lower the heat, and continue cooking until a syrupy consistency is achieved.