Pesto Mozzarella Pizza
It's Friday night and when trying to think of what to make for dinner I remembered I had some leftover pesto from when I made the Pesto Chicken last weekend. Homemade pizza is actually really easy including making fresh dough however if you are in a hurry you can use store-bought but I really recommend you make your own. You can totally tell the difference. The meal took a less than an hour from start to finish. This pizza is great as left-overs...flavors blend together very well.
Dough: (Makes 2 pizzas - serves 4 each)
1 teaspoon fast-acting yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
4 cups all-purpose flour
1/3 cup olive oil
1. Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
2. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until incorporated with flour.
3. Pour in yeast/water mixture and mix until just combined. Dough will be wet and sticky.
4. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. *It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better but you can use immediately just leave on counter until you assemble all your topping ingredients.
For The Pizza: Serves 4
about 1/2 to 1 cup of Pesto, preferably homemade but can use store-bought
Fresh Mozzarella ciliegine, sliced
Tomatoes, sliced
Mozzarella, finely shredded
Parmesan cheese, shredded
Olive oil for drizzling
Fresh basil (optional)
1. Preheat oven to 500 degrees.
2. Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.
3. Spread pesto over the dough thinly.
4. Top with tomato slices, mozzarella slices, shredded mozzarella and parmesan cheese over the surface of the dough.
5. Lightly drizzle a little olive oil on the outside edges of the dough. Top with fresh basil (if desired).
6. Bake for about 15 minutes, or until crust is golden brown and the cheese is brown and bubbly.
7. Slice with a pizza cutter. Serve with a green salad.
Dough: (Makes 2 pizzas - serves 4 each)
1 teaspoon fast-acting yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
4 cups all-purpose flour
1/3 cup olive oil
1. Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
2. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until incorporated with flour.
3. Pour in yeast/water mixture and mix until just combined. Dough will be wet and sticky.
4. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. *It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better but you can use immediately just leave on counter until you assemble all your topping ingredients.
For The Pizza: Serves 4
about 1/2 to 1 cup of Pesto, preferably homemade but can use store-bought
Fresh Mozzarella ciliegine, sliced
Tomatoes, sliced
Mozzarella, finely shredded
Parmesan cheese, shredded
Olive oil for drizzling
Fresh basil (optional)
1. Preheat oven to 500 degrees.
2. Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.
3. Spread pesto over the dough thinly.
4. Top with tomato slices, mozzarella slices, shredded mozzarella and parmesan cheese over the surface of the dough.
5. Lightly drizzle a little olive oil on the outside edges of the dough. Top with fresh basil (if desired).
6. Bake for about 15 minutes, or until crust is golden brown and the cheese is brown and bubbly.
7. Slice with a pizza cutter. Serve with a green salad.
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