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The bonus days of summer are here! Every day that is sunny and warm makes us wish we could hold on to summer for much longer. Imagine the last bunch of garden fresh basil picked merely hours before the first frost and ground into a pesto alla genovese style pesto. We all know that the Genoan's know the secret to a great pesto; the flavours of pine nuts, garlic, salt, Parmigiano-Reggiano, and fresh basil meld together perfectly into a fresh summer sauce. The artichoke hearts were blended into the pesto sauce for that unique Pizzaweek spin! The artichoke pesto is then slathered onto a double fermented pizza base, providing a great canvas for the Valbella double smoked bacon bits and goat cheese rounds. The final touch for this summery pizza is a light scattering of tiny white basil flowers and young basil leaves.