How to make the best pesto alfajad pizza crust

Pesto pasta alfrede sauce can be used for the most delicious pizza crusts, but it is best used to make alfaja pesto.

Alfaja means “pest” in Portuguese, and pesto is a dish made with pesto sauce.

This pesto pizza crust is made with flour, pesto, pestos, and anchovies, which are all added to the pesto dough, creating a crust that’s creamy, slightly sweet, and a little bit cheesy.

If you don’t have pesto in your pantry, then try this pizza crust.

The crust is then baked at 350 degrees for 15 minutes.

You can also make this pizza without pesto by using just the crust, instead of the pestos.

You’ll need: 1 cup flour 2 tablespoons olive oil 4 ounces of red or yellow pesto 1 tablespoon kosher salt 3 tablespoons fresh rosemary, finely chopped 1/4 cup fresh basil, finely minced 1/2 teaspoon fresh garlic, minced 1 large eggplant, cut into thin slices 1 cup of pesto (flour, olive oil, and salt) 2 tablespoons fresh lime juice or juice of one lime, chopped 1 tablespoon fresh cilantro, finely sliced, to garnish (optional) Directions: Preheat oven to 350 degrees F. Place the pestoes in a medium saucepan and cook until soft, about 15 minutes or until golden brown.

Drain them.

When the pestes are soft, add them to a large bowl, and stir in the olive oil.

Pour the pestole sauce into a food processor and pulse until the pesti mixture is very smooth.

Add the salt, garlic, rosemary and basil, and pulse again until the mixture is well mixed.

Set aside.

Heat a large skillet over medium heat and add the olive and rosemary mixture.

Cook until the olive-spice mixture begins to brown on the bottom, about 2 minutes.

Turn off the heat, and add in the pestol.

Add in the eggplant and basil and pulse to combine.

Add garlic, eggplant/pepper, and lime juice, and the pestoles and pestol mixture.

Bring to a boil, and cook, stirring constantly, until the eggplants are soft and fragrant, about 5 minutes.

Add pesto and cook for another minute, until thickened.

Transfer the pestolas to a plate and garnish with additional chopped fresh cotija and fresh ciabatta.

Recipe Notes: For more vegan pestos recipes, try this recipe for pesto salad.