Pesto Pizza

Not every pizza can be perfect, right? Especially when we're using whatever old ingredients we have lying around, whenever we suddenly feel the urge to make pizza.

First, there was the shape:

ML decided he would rather make a larger pizza with a weirdly shaped crust than aim for a perfectly round pizza that would inevitably be smaller. Unfortunately it doesn't make for attractive photos.

But we are making REAL pizza here.

Then we gathered miscellaneous toppings for our whole-wheat crust:

1. A spread of pesto (homemade last summer and frozen in ice cube trays for use through the winter)
2. Grated Parmesan
3. Slices of fresh mozzarella
4. Sliced baby bella mushrooms
5. Chunks of roasted garlic (left over from a baked chicken and garlic dish last week)
6. Roasted red peppers
7. Pieces of bacon (mostly cooked)

Here's how it looked before baking:

And after:

Meet the sinister guardians of the pizza:

In the end, we gave this one 3 out of 5 stars. The pesto was tasty, but with everything chopped so small, the flavors didn't fully mesh. And call me shallow, but it just wasn't that pretty. Next time, we would use prosciutto instead of bacon for a broader covering of salty meat; leave the peppers as long, dramatic strips; and add some sliced fresh tomatoes. A dusting of garlic powder and hot peppers would also add a nice kick.