I learned about the value of story telling when sharing recipes from my favorite food blogger, Aimee from Simple Bites. She has a gift for inviting you into her life and weaving together memorable stories and gorgeous pictures.

Sharing the connection between good food and good memories is one of my favorite parts of blogging. I love to cook, but more than that, I love to share food with friends and loved ones– around our big dining room table if possible, or virtually here with you if you can’t make it over to the house.

I have a new recipe to share with you today. And I’m excited because it really is both simple and delicious– always a winning combination. But my head is swimming after the last two days I’ve had with my kids. So no reminiscing about dear grandmothers or tales of romantic getaways this time.

Instead, as I write tonight, all I can think about is how my toddler spent the better half of today screaming and stomping her cute little feet. Or how my kindergartner, who has always been adept with tools, used his hammer in a new way today–on his little brother. Then there is the little tidbit about how I decided to attempt napping this afternoon. Successfully, if you consider that I fell asleep three times. Unsuccessfully, if you take into account that I was woken by a certain preschooler five minutes after I drifted off each time.

Therefore, given my state of mental fatigue, I’m just going to jump right in and give you the recipe.

Homemade pizza is one of our favorite meals around here. All the better since we invested in a baking steel which makes the crust just superb. This particular pizza was served up at lunch earlier this week, thanks to leftover ricotta and a bunch of Swiss chard that was beginning to look a little wilted.

Pesto is the perfect conclusion for sad-looking greens or a surplus of spinach from Costco. Throw all the ingredients into the blender or food processor and you have a delicious sauce in just five minutes.

(Try this recipe for pesto made from basil and spinach, or this one made from winter greens like Swiss chard and kale).

Also, if you haven’t tried making homemade pizza dough before, please give this simple recipe a shot. It’s the only one I ever use and requires little to no rising time, meaning pizzas can come together in a hurry.

Pesto Pizza with Ricotta and Mushrooms

Makes 2 10-inch pizzas. Serves 4. 

Ingredient List

• thin crust pizza dough for two pizzas
• 2/3 C pesto sauce
• 1 C ricotta cheese
• 1/2 C sautéed onions and mushrooms
• 1/2 C roasted chicken (optional)
• 1/4 C shredded Parmesan cheese
• kosher salt

Method

1. Preheat oven to 450° if using pizza pans, or 500° if using a pizza stone or baking steel.

2. Make pizza dough for two pizzas. Set aside on a floured countertop to rest while you gather the remaining ingredients.

3. Spread one ball of dough into a 10-inch circle. I like to get a pinch of butter on my fingers to make it easier to push it out into a thin circle. Spread the toppings across the crust, leaving a 1-inch border, in this order: 1/3 C pesto sauce,  1/4 C sautéed onions and mushrooms, 1/4 C roasted chicken, 1/2 C ricotta cheese, a pinch of kosher salt, and half the Parmesan cheese.

4. Bake the pizza in the preheated oven for 7-8 minutes if using a stone, or 10-12 minutes if cooking it on a pizza pan.

5. Repeat steps 3 & 4 to make second pizza.

6. Cut into slices and enjoy!

What is your favorite sauce to use on homemade pizza?