Pizza (more Thanksgiving leftovers)

My Favorite Pizza Dough

3 c. water

1 T yeast

1 T salt

1 T sugar

2 T olive oil

5 c. flour, add more as needed

Mix ingredients ten minutes; let rest for another ten minutes. Add flour as needed to prevent it from being sticky. Place favorite toppings on the crust and bake at 400 for 20 minutes or until crust edge is golden brown.

Creamy Pesto Pizza

8 oz. cream chees, softened

2 T butter

1 c. buttermilk

1/2 c. milk

1/3 c. parmesan cheese

1/2 t. salt

1 t. pepper

2 t. basil

2 t. garlic powder

1 T. pesto (Pesto recipe at the bottom)

topping suggestions:

spinach

tomatoes

onions

chicken (turkey)

artichoke hearts

olives

mozzarella cheese

cheddar cheese

BBQ Chicken Pizza

chunks of chicken, or turkey

Favorite BBQ sauce

red onion, chopped

mushrooms, sliced

rings of green or red pepper

olives

mozzarella cheese

Pesto
2 c. fresh basil leaves, packed
¼ c. grated parmesan cheese
½ c. olive oil
3 T. pine nuts or walnuts
3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (about ¾ c. at a time). Add about 1/3 the nuts and garlic, and blend again.
Add about 1/3 the parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down the sides of the container.
Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.