I make a traditional pesto and use it for all kinds of recipes. I adore this pesto for soups, pasta, veggies.

However, when I use it for pizza, I get this weird paradox where everything is too salty, but still feels like it needs salt. For toppings I use fresh mozzarella, roasted red peppers and parboiled asparagus. I don’t season them to offset the saltiness.

Any suggestions on how to make this pizza perfect?

  • KRAW@linux.communityEnglish
    2·
    9 months ago

    TBH the solution is to salt the pesto less and salt your toppings more, probably by just adding finishing salt after cooking the pizza. Also consider using a nonfresh mozzarella, which generally has more flavor. While the creaminess of fresh is nice, I find it to be way too bland most of the time.

    This problem is the exact reason why I stick to pepperoni and banana peppers. They are inherently flavorful and salty.