The possibilities are endless with this versatile pesto: Swirl it into soups, smear it onto sandwiches, dollop it onto pizza or bake it into bread. This creative twist calls on spring onions instead of basil for an ultra-fresh and bright flavor.
Prepared pizza dough is easiest to work with when it’s at room temperature, so take it out of the fridge 20 to 30 minutes ahead. If you have a pizza stone, stretch or roll the dough out on parchment paper and slide the whole thing onto the stone. If the dough resists, let it rest for 5 minutes, then return and stretch again.
Jam-packed with veggies, nuts and herbs, this flatbread makes a hearty, satisfying appetizer. Paired with a simple green salad, it also makes a great entrée for four to six people.