I have a recipe for a tomato sauce that would work well on the pizza. Btw I use a baking steel on a pellet grill @ 500* (which crisps the bottom perfectly) as well as a Twin Eagles Salamagrill with its own baking steel for finishing off the top/melting the cheese. At least 2 hours before baking, divide dough into three even parts, form into balls, place on a lightly floured surface, cover loosely with plastic wrap, place a towel on top of the plastic wrap to keep the edges pressed down, and allow balls to rise at room temperature. It just took an additional hour to rise. I am not a big fan of pesto, is there a substitute? If you can get fresh home grown tomatoes… the flavor will be even deeper, fuller. Remove the pizza from the oven, then add the prosciutto, goat cheese, burrata cheese, and spinach, then bake the pizza for 7-10 more minutes or until the cheese … The data is calculated through an online nutritional calculator, Edamam.com. use it everytime! Preheat oven to 400°F or the grill to medium-heat. I'd love to know how it turned out! Dollop pesto over pizza, top with remaining mozzarella and crumbled goat cheese. Jenn what brand is that dark sheet pan? I was also surprised at how easily the dough stretched out; it is very versatile! I do make the dough ahead a day or two, I also sub whole wheat flour for one of the cups of flour. The yeast is really what has an impact on the rise. Will tweak it. I make this almost every week;-). I was surprised to find it tougher when I was working on it. The oil from the pesto drips to the bottom of the oven and smokes like crazy. This field is for validation purposes and should be left unchanged. Might have not mixed it enough. I am wondering about whether the recipe would need to change if all I have on hand is active dry yeast? Some HTML is OK: link, strong, em. (I do this so the crust has time to crisp up; if you add the cheese from the get-go, it gets too brown before the crust is fully cooked.). Learn more on our Terms of Use page. Toss mushrooms over the pizza. 3. This was delicious!!!!!!!!! Loaded with vibrant pesto, fresh tomatoes and mozzarella, these pesto pizzas scream summer. Lovely. This pizza is my new favorite! all-purpose flour, spooned into measuring cup and leveled-off, whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto. Add onions and chicken to the top of the pizza and bake for 10 to 15 minutes, or until cheese has melted and crust is light golden brown. One suggestion is to make some toasted flour to use on the bottom of the dough as you flatten it. Some comments may be held for manual review. If I cook this on a pizza stone is there anything I would need to adjust? When we go to fancy pizza restaurants where you order individually sized pizzas, the goat cheese pizza is where I land. Both were a hit. Transfer to a lightly floured wooden pizza peel. If so, yes, I think that should work! This website is written and produced for informational purposes only. Hi Sam, so glad you enjoyed it! Another easy one. In medium bowl, combine ricotta cheese, mozzarella, milk and remaining 1 Tbs Parmesan. As always, a big hit Jenn! Thank you! I did use bread flour and it resulted in a nice chewy crust. Speaking of low carb, I wonder how this would taste using an all egg crust… or all egg-white crust. Is it because it’s too watery? Can reduce salt in the dough! Grab yourself a loaf of French or Italian bread and slice it down the middle. Working one pizza at a time, stretch or roll dough out into a 12-inch circle on a lightly floured surface. Oh my god, what a delicious recipe! Bake at 500°F for 6 to 8 minutes in a deck oven or 5 to 7 minutes in an impingement oven until cheese is melted and crust is golden brown. Thanks! Transfer greens to work bowl of a food processor. ), Pizza With Zucchini, Feta, Lemon, and Garlic, Classic Sage and Sausage Stuffing (Dressing), Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey, 3 ounces fresh spinach leaves (about 4 loosely packed cups), tough stems removed, 3 ounces fresh basil leaves (about 4 loosely packed cups/2 bunches), 6 ounces grated parmigiano reggiano, divided, 12 ounces fresh mozzarella cheese, torn into small chunks. LOL- that sheet pan (which is made by Chicago Metallic) didn’t start out dark; I’ve left it in the oven one too many times when I’ve been beat preheating the oven–hence the dark color! I just had a quick question, is pizza dough tougher than bread dough? The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. Hope you enjoy! Or would the rising time just be longer? Worked out great. This pizza dough is amazing! With a brush or spoon, place the pesto evenly on the dough. Wash and dry the kale. Cook. Truly awesome, my family loves this and we have tweaked a bit you can use whole wheat flour too or add half an half. Maybe that’s it! Hi Jenn, Can I use non- fast rising yeast to make this recipe? cereal. I’d just stick to the recipe — there definitely can be some variation in rise-times. Spread over crust. This site uses Akismet to reduce spam. I’ve only recently discovered your site, and can’t be more pleased with this pesto pizza recipe! Is the nutritional info per 1 (of the 2) pizzas? My first time making pizza, and it was a success thanks to your recipe ! I like to add some pepper and lots of black olives on top. If you want to use Buffalo mozzarella (and it comes stored in water), just make sure you dry it really well before putting it on top of the pizza. This pizza was out of this world! Jeana. 😀. Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes — the dough will rise a bit. Would it be better to freeze it before the second rising? The key is to spread a generous layer of pesto over the pizzas before baking, and then top them with more pesto when they come out of the oven. The flavor combo was exquisite! Jenna Weber is half of the Fresh Tastes blog team. If you are making caramelized onions (which is … One of my favorite homemade pizzas yet. The first time I made it, I used the sheet pan method, as you suggested, but the second time, I used a square pizza stone. Made this the other night. Yes, you should use an 18×13-inch baking sheet for this. This pizza is soooo so good. Appetizer #6: Pesto Crostini. Hope that helps! Would you put the sauce on before cooking like with the pesto? Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. My husband said it was the best pizza he’s had. thank you so much. Place the dough on a lightly floured surface. Sure, Heather – you can knead the dough by hand or use store-bought pizza dough. Pesto pizza. The cornmeal keeps the crust crispy and tomatoes with pesto, basil and cheese is the perfect combination. Transfer the dough to a lightly oiled large bowl. Also tried the mozzarella you used, and it really turned out perfect! Every time I make it it gets tough and has creases. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and … Click to print Pesto Mozzarella Veggie Skewers recipe . Will definitely be making this again. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Goat Cheese and Pesto Pizza with Fresh Vegetables. The other pizza was your pesto recipe. I made this tonight and we loved it. When the oven is ready, dust a pizza peel with cornmeal or semolina flour. Hope that helps and that you enjoy! Thank you! Thanks Al. In a mixer fitted with the dough hook (or a large bowl if you’d like to make it by hand), combine the flour, yeast, salt, olive oil, and water. Made it for a church group and they loved it, though I used my usual go-to bread machine pizza dough recipe. Crust was a little heavy. Add 3 ounces of parmesan, pine nuts, garlic, olive oil, and lemon zest. Thanks Jenn for another fantastic recipe ! Home ovens don’t get hot enough to toast the flour, and you can be left with a bit of a raw flour taste on the bottom. Jenn, my family is loving your recipes! Great recipe. Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Only thing I did different: I grilled them on my charcoal grill. Subscribe to our newsletter to get the latest recipes and tips! Thank you ! More and more I find myself trying to come up with unique and tasty pizza … Thick or thin, you decide. sprinkle the remaining flour onto a pizza stone or baking sheet to prevent sticking. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Bake 20-25 minutes, until crust is golden. I like to grill both sides: brush one side with olive oil and then lay oil-side down on the grill for about 1 minute. Process until a smooth puree is formed. Remove from oven, slice into 8 slices and serve. Bake the pizzas on the bottom rack for 4 minutes. Thanks. I traded in 1/4 C cornmeal and reduced the flour by the same. Hope that helps! Hi Deborah, I’d guesstimate that the dough is a total of about 16 ounces so each ball would be about 8 ounces. All products linked here have been independently selected by our editors. I’ve stayed away from Buffalo mozzarella because it can be a bit watery and the tomatoes also add some water to the pizza. I don’t want it to taste faintly of basil, garlic, Parmesan and olive oil—I want those flavors to bowl me over. Yes, the pizza dough is definitely a bit tougher and more elastic than regular bread dough. I used your recipe for pesto, and it was delicious. I absolutely loved this pizza! (Save remaining pesto for another time or freeze for up to 1 month.) MissAnthrope ( 21491 ) “Great Answer” ( 1 ) Flag as… ¶ I would add some bell peppers and some Frank’s Red Hot. I also put less Parmegiano than dictated bc it was a bit much for me. Spread Ricotta and pesto mixture evenly over pizza. Although the texture isn’t pizzalike, it still tastes great, an easy healthy way to tweak the recipe. Very tasty. Enjoy! Hi Sharon, Are you using a rimmed sheet pan? Sounds like a virtuous breakfast to me: better than a sugar laden-void of nutrition- boxed candy. Once again awesome recipe. all the recipes have been brilliant …. All of your recipes are truly fool proof. Not only do these pizzas taste very “pesto-y,” they also look gorgeous and feel a little more special than your typical pizza pie. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Increase the speed and knead for about 5 minutes, until the dough is smooth and elastic. Place in oven or on grill and cook for 5-7 minutes, or until cheese is bubbly. Transfer to pre-heated steel or stone and bake until blistered and bubbly, 4 to 8 minutes. Is there a particular one you would recommend? Sprinkle it with the kosher salt, then holding the blunt edge of the knife, scrape the sharp edge of the blade over the minced garlic, holding the knife at an angle and mashing the garlic into a paste. At least 30 minutes before ready to bake, adjust oven rack to top position and place a baking stone or steel on top. The pesto really put it over the top. I used your Pesto recipe which calls for walnuts instead of the traditional pine nuts and what a difference in taste. I love all your recipes. I haven’t been able to find instant yeast for several weeks. Top with 1-cup mozzarella cheese. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1-1/2 hours. After all, you’re getting veg and cheese in the mix. And I love any excuse to make fresh pesto. Great dough. Lightly dust a work surface with flour, and then pat and stretch the rested dough into two 12×8-inch rectangles. Preheat oven to highest setting (500 to 550°F). I know enough about your recipes to know that this will certainly be a 5 star winner. Directions. Save my name, email, and website in this browser for the next time I comment. Yum. Do you have any suggestions? Bake for 10-15 minutes or until the top is bubbly and charred in spots. Pesto is delicious incorporated into many different types of appetizer recipes. If I really want to justify having this yummy pizza for breakfast all I have to do is think of all the people in the world that have rice for breakfast! This vegetarian pesto pizza recipe uses pesto and feta cheese instead of tomato sauce and mozzarella. Although … Both times it has taken at least 2 hours for the dough to rise. Cut it in half and roll each part into a ball. At least 2 hours before baking, divide dough into three even parts, form into balls, place on a lightly … Crust, cheese, pesto, and tomato slices would be perfect for me. Pesto is a pretty strongly flavored sauce to begin with, and according to The Pizza Snob's Approach to Toppings, every topping must be more flavorful than the one that came before it.Thus for topping a pesto pie, you'd need to go with bold flavors like sun-dried tomatoes, anchovies, capers, and olives. We are a small family, so I’m considering freezing half of the dough. It is so easy to make, and so smooth and supple to work with. No doubt this recipe is good on pasta, a dough crust isn’t too different so I’m sure it’s delicious! I can’t speak for the dough recipe because I used one I already had on hand but the toppings were delicious and the cook time was perfect. This was absolutely delicious and so easy. Thanks, Jenn! Hope you enjoy and please let me know how it turns out! Please let me know by leaving a review below. Learn how your comment data is processed. Thanks very much! Sifting the flour first made it even better! Have you cooked this recipe? Leaving the pizza on the parchment will make it easier to transfer to and from the oven. We love it! I will never need another dough recipe. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. Dollop 4 ounces of mozzarella, 4 ounces of ricotta, and 1/3 of pesto over surface of pizza and sprinkle with salt. Love love love your dishes! Such a great change of pace from the typical pepperoni and cheese. Hi Ana, I’m so happy you’re having success with the recipes! This combines all of my favorite things on a pizza. His first book, If you see something not so nice, please, report an inappropriate comment. Any advice for thawing/raising/cooking the dough after freezing it? Just email me at [email protected] and I’ll send it to you :). The first time I made it, I used jarred pesto, but the second time I used homemade walnut pesto (from this site!) I’ve given instructions for homemade pizza dough below but don’t feel obligated to make it; store-bought pizza dough works beautifully and makes this recipe totally doable on a weeknight. Thank you! This easy pie dough recipe doesn't require special equipment or training. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Dollop ricotta cheese on top of the pesto and sprinkle with mozzarella cheese. Flavors were amazing and I’ll definitely be making this again. Any thoughts on how to get past that? (oh and that means not using corn meal, which I personally detest on pizza crust, but that’s just me). I finally bought your cookbook on Kindle because I felt so guilty using all of your wonderful free resources. Delicious toppings. The doughs more pizza-like if you add 1/4 whole wheat and 3/4 all-purpose but being the healthy me I tried out with only whole wheat and it still tasted amazing. Loved this. Add spinach, basil, and garlic to boiling water and boil until leaves are just wilted, about 30 seconds. I made this for my whole family to open our fast with. I follow the directions exactly and have a great place for dough to rise so that isn’t the problem. Made this last night and it was terrific. 🙂. The pizzas were perfection. Hi Julia, so glad you like the recipes! First side oiled and placed on grill. I am someone whose immediately intimidated by any recipe that involved bread or dough making but given that your recipes always work perfectly with me, I tried this last night for dinner. Toss the vegetables in the oil and season well. We had this pizza for dinner last night and it was excellent! I’m having a problem where the olive oil in the pesto boils before the mozzarella is melted (I’m using fresh mozzarella). If you're feeling extra feisty, you can always add more toppings if you desire. To me, a good pesto pizza should have bold pesto flavor. Repeat with remaining 2 pizzas. You can use active dry yeast here; use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. Next time I will keep a very close eye at it after min 6. I topped each pizza with homemade Caesar salad. This is such a wonderful pizza to make with all of that extra basil in the garden. Spread pizza dough with pesto. Spread each slice with pesto, sprinkle with grated cheese. Hi Jenn, this pizza was a hit at home! Hi Jenn, I have used your recipes for years and just love them Absolutely dependable. Hope that helps! This was one of the most delicious things I’ve ever made. I’m following direction and measurements to a T. Sorry you’re having a problem with the dough, Lindsey! Works for me! Always. (If you don’t have a … Very easy and turned out superb. Any suggestions for a red sauce pizza? Do you think I could use the topping in naan bread instead of the dough in the recipe? I’d love to hear how it turns out if you try it that way! The pizza dough was delicious. Hi Jenn: I made this twice already and cannot get enough!!!! Place the paste in a medium bowl. See the very end of the recipe for freezing/thawing instructions. I don’t have a mixer, so I cheated and used pizza dough from Trader Joes. Read more…, Plus free email series "5 of a Classically Trained Chef", Arugula Salad with Shaved Parmesan, Lemon & Olive Oil, 11 Light & Delicious Meals to Help You Reset After Thanksgiving. Flour your hands if necessary, and transfer the dough to a lightly oiled large bowl. Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate or cutting board to drain the juices. I used pizza sauce, and topped with mozzarella, jalapeños, mushrooms, peppers, and olives. I plan to try this recipe next. Putting a small layer of flour on a pan, roasting for 15 min @ 400°F (or until slightly golden) and using this toasted flour on the bottom of the crust as you flatten it on the counter brings the dough taste to another level. Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes). Transfer to the center of a clean kitchen towel. I’ve made it 3 times in the last 3 weeks! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Then press the dough out again so that it almost touches the edges of the pan. Best, Julia. Spread the pesto to the edge to mask any unwanted egg flavor, add the rest of the ingredients per recipe. I love baked goat cheese. In a bowl combine sauce ingredients, stir. Top with tomato slices. Hope that helps! Add basil and blend thoroughly. You can buy a dark colored baking sheet, though, which would help to crisp up the bottom of the pizza. Will definitely make again. Yet he raved about this pizza saying it’s “the best he’s ever had.” Be encouraged, Jennifer–you are making a difference! The pizza is not heavy at all, very light and refreshing. I haven’t made this yet but am curious why you said not to use Buffalo Mozzarella. Thank you so much for making this Pesto Pine Nut Pizza! Do you think that would work? J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Next time I will make yours as the whole wheat was not complementary with the pizza margherita flavors. (Tip: Leftover pizza dough makes for great cinnamon rolls!) This was delicious….easy….beautiful. Hey Lindsey, I found when I use all purpose enriched flour it turns out a bit crease-y and I always have to add water. We reserve the right to delete off-topic or inflammatory comments. Flipped, oiled and proceeded with the pesto and toppings. If I’m understanding your question, you just want to putting the topping on naan, correct? Slice the sausage into rounds and place evenly over top of the pizza. I would never have thought to do that and it did make a big difference. … Let cool for several minutes before cutting (so the cheese has a minute to firm up). Cheddar Cheese. The Great 28 is featured in our Cheese+ 2017 issue.Check out 27 other pairings here.. Hailing from Genoa, Italy, in the sliver of craggy coastline known as Liguria, pesto is what happens when pristine raw ingredients—traditionally basil, pine nuts, garlic, salt, cheese (often Parmigiano Reggiano or pecorino), and olive oil—are pounded into a sauce. (And good for you for being so active in the kitchen at 18!!) Hi Melodi, while you can use bread flour here, it won’t make the crust more tender; instead the crust will be chewier. Hi Cindy, Yes that would definitely work. Try a combination of cheeses (mozzarella and gorgonzola) for an alternative and more “foodie” flavor combo. Thank you. I have discovered that each time I make using APF it’s kinda hard. Cut in half and roll each part into a ball. I’d love to hear how it turns out with the red sauce! ). I made the dough in my breadmaker and it worked out great! Thanks Jenn! I decided to switch it up the second time I made it. Vegan & dairy free. When the dough has risen, punch it down and place it on a lightly floured surface. (And so glad you enjoy the recipes and the cookbook ❤️.). Top with tomatoes, bell peppers, olives, red onions, artichoke hearts … This is a great, easy pizza dough. This is by far the best pizza that I ever made! Evenly top with tomatoes and crumble the goat cheese over the entire pizza. Hi, May I know if I can substitute the all purpose flour for bread flour? Gather up towel edges to form a bundle in the center. Spread 1/3 cup of the pesto evenly over the pizzas, leaving a 1-inch border. So fresh tasting! Thanks Deborah. TO DIE FOR!!!! 1:1? kind regards Glen Sunshine coast Queensland Australia. Keep up the good work. Ingredients: sliced baguettes (I used a combination of white and whole grain), pesto, grated cheese (I used pecorino romano) First, toast the bread slices on both sides under the broiler. Are you using ROGERS brand? About what size baking sheet do you recommend for this? Squeeze until you've extracted as much liquid as possible. Thanks for your generosity. Season to taste with salt. Spread pesto on pizza crust. Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough … It’s a good day when we get to talk about pizza. Every time. Do you? Get these ingredients for curbside pickup or delivery! My husband came home hungry and tired after a long day at work. Mix together a sick of butter, some minced garlic and garlic powder and give it a spread over each side of your bread.Then lather that sucker with some yummy pesto, go on don’t skimp on the stuff either, trust me when I say that garlic butter and pesto are magical together. Thank you for another wonderful recipe! If the dough is sticky, dust it lightly with flour. I love using sausage and mushroom but anything goes with pesto pizza, even just cheese. I tried it today and it made a perfect Sunday lunch! Get new recipes each week + free 5 email series. Thanks again Jenn 👍👍. Have you ever added chicken? I’d give you 100 stars if I could! Mix on low speed until the dough comes together. It smelled and tasted so good! That can actually have a significant impact on the dough. Really really nice…. Just made this the other night and it was fabulous! I just made it last night, and they are already asking me to make it again. I also used the dough as a base to copy one of my favorite flatbreads at a restaurant and served it along side this exact recipe. Second time around I didn’t put the tomato sauce until the actual toppings because I found it overcooks a bit. The only change that I made was to use naan as my crust instead of pizza dough because I had them on hand. Thanks for your help! Jenn! Can you make this without a heavy-duty mixer? Should I switch to traditional yeast. I hate pizza crust and I devoured yours. 🙂, I am a huge fan of this pizza recipe. Assemble. Sprinkle with fresh basil, then cut into slices and serve. What is the weight of the pizza dough, if I use store bought how much will I need? Shut the lid and let it cook. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. And yes, I would cook it the same way — add the sauce and cook for a few minutes, then add the cheese and toppings and continue cooking. I also have to say that your pizza dough recipe is one I will use forever. Add a rating: Comments can take a minute to appear—please be patient! Enjoy! Add the black olives and small (1/2 inch cubes) chunks of the goat cheese. Pizza night never tasted so good! Your presentation is a feast for the eyes too! Appetizers and Dips. Sprinkle surface evenly with 1 ounce of parmesan cheese. The bottom came out so crunchy and delicious. It was STILL delicious. How do I stop this from happening? Glad everyone liked the pizza! Spread cheese mixture evenly over pesto; arrange tomato slices over cheese. I’ve made it several times already and it is the the first pizza recipe I’ve ever tried. Transfer to ice bath and allow to chill completely. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I am making about 30 personal size pizza and need to make ahead ready to bake. I love all of your recipes, but this one tops my list, and not to mention, my husband’s and son’s as well. ooops. Meanwhile, set an oven rack in the bottom position and preheat the oven to, Lightly dust a work surface with flour, and then press and stretch the rested dough into two. Lunch for a family of five–excellent. It’s not sticky and pliable and looks nothing like your beautiful dough 😊 Can you offer some advice? In mixing bowl, mix together Grande Ricotta Cheese and basil pesto. Thank you! To me this seems more like a pizza dough. I have noticed that you do not add sugar to your pizza dough. Once upon a time, I went to culinary school and worked in fancy restaurants. Transfer the pizzas to a cutting board and drizzle with the with remaining pesto. Made this tonight–LOVED it! If I really want to go crazy and far outside the “real pizza” lane – pesto, crumbled goat cheese (it HAS to be goat cheese, mozzarella is waaay too mild) and *gasp* smoked oysters (lightly chopped so they don’t sit in big lumps) with an extra drizzle of the oil from the can. 1. Is it because the pesto sauce has too much oil in it? Jen, can you par bake the crust and top then freeze? I was scared that it may not taste so good, but everyone praised it. Hi!, If i substitute the APF for whole wheat flour, would it vary in any measurement or procedure? Hi Jeana, Are you using instant/quick-rising yeast? I tried your recipe tonight.. To be honest I was a little afraid of making the fresh dough but it turned out amazing. Hi Jen I’m using all purpose enriched bleach flour from Costco. I added a few pieces of artichoke and served with a fresh green salad. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Hi Paige, the recipe makes a total of 4 servings, so the nutritional info is for half of a pizza. Hope you enjoy! If so at what temp and how long? and it tasted amazing and completely different (I put a thick layer of pesto so the flavor comes through). It was delicious and very crispy. Preheat oven. :o), This recipe is awesome. In a large skillet over medium heat, add the oil and garlic and stir continually until fragrant, about 20 … We add chicken to ours but it’s fantastic the way it is, too. Thanks. Today I made the pizza dough from this recipe. Very fresh tasting, not heavy. I also used your method to make a pepperoni pizza with tomato sauce. I actually made a whole wheat crust which I don’t recommend with this. I made pizza tonight in an aluminum quarter pan and had to slide the on the pizza onto the oven grates to brown and crisp up the bottom. I LOVE your pizza crust recipe and make it often! Cheddar cheese is widely loved because of the sharp taste that it has. Hi Mike, To avoid that I’d bake the crust without the pesto for that first round of cooking and once you remove it, I’d add the pesto and the cheese at the same time. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour. A plain crust would be better and would not distract from the tomatoes, pesto and cheese as the strongly flavored wheat did. You can turn it into a Greek-inspired delight by topping it with artichokes, Kalamata olives, and sun-dried tomatoes as you desire. I do love pizza. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices, Parmigiano-Reggiano, salt and pepper. Hi Lindsey, If you’re following the recipe instructions and have done careful measuring, I suspect it’s the flour. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit). Hope that helps! Try these pizza … Turned out good. All of your recipes have been fantastic, so I’m looking forward to trying this. Top with the sauteed vegetables, then the shredded cheese. I baked it on a pre-heated pizza stone on the lowest rack level ( great tip on oven placement! Hi Al, I use a mixer, but you can do it by hand as well. Grill on your barbecue or griddle pan, about 5 mins … Sprinkle with toppings. I would follow the instructions here. I think I’ve written you a review before (Elle,18) but I HAD to write another. Sure, Robyn. Thank you! Thanks a lot. I’m using Costco’s all purpose enriched and bleached flour. Can’t wait to give this a try! Ingredients 1 cup pesto sauce 2 13-inch prepared thin-crust pizza crusts 10 oz. Hi Cesia, I don’t think you’d need to make any adjustments, but if you do plan to use all whole wheat flour, I think you’d get the best results with a white whole wheat like this one. Then destem and roughly chop the kale leaves. Post whatever you want, just keep it seriously about eats, seriously. Hello, I have made a pizza twice now with pesto sauce, and both times my fire alarm went off because of all the smoke. Overall a great, reliable recipe 🙂. Pesto Pizza is the perfect delicious change from a regular Pizza Margherita, a creamy Pesto makes the perfect base, then topped with slices of fresh tomatoes and shredded mozzarella. Same goes for the pesto — if you want to make it from scratch, use this recipe, but store-bought works well, too (I like Mama’s pesto from Whole Foods). Meanwhile, bring a large pot of salted water to a boil and prepare an ice bath. Be sure to leave time for it to “rise” and “rest”…. Many thanks 🙂. Carefully transfer the dough onto the stone or sheet. Otherwise the dough is perfect for pizza! Thanks. Cheers, Elle, So glad you enjoyed this! I was using Bobby Flay’s recipe for many years, but yours’ tops his twofold. Can you recommend a side or salad to make with this pesto pizza? Thank you!! fresh mozzarella cheese, sliced into 1/4-inch rounds 2 Tbsp olive oil. I haven’t tried adding chicken but I think it’d definitely work – LMK how it turns out if you try it. This might be the best pizza we’ve ever had! It’s so nice to have a pizza night go-to like this one. Hi Jen I love all your recipes but I’m having some trouble with this pizza dough. Hi Tamara, This pizza is really all about the pesto, but I have another white pizza recipe I’ve been working on for my cookbook that I’m happy to share with you if you’d like. My teen ate half! Hi! What brand of flour are you using? Spread pesto on top of naan and layer with mozzarella and spinach. Well worth the wait. And, you could add 1 tablespoon of sugar but it won’t make a huge difference. Super easy and fabulous with green salad and red wine. How to make the best pesto pizza at home: Use your favorite pizza crust; either homemade or store bought. We may earn a commission on purchases, as described in our affiliate policy. Hi Jenn, Yes, I used quick rise yeast. Usha Venkat India. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. S’pose I should blog that one…. Spread sauce over dough. 4. And the rising time will be about 1/3 longer, but keep in mind that’s just a general guideline. Just delicious! I am not a great cook, but your recipes have me feeling like a pro. Hi Bethany, I think it would be delicious with this Big Italian Salad or Sauteed Zucchini and Cherry Tomatoes. I love that you place the tomatoes on the paper towels first. My dad is not a pizza person at all (or any junk foods really) and he thought this was delicious. I have made this a few times now, each time is great. Place the two pizza doughs side-by-side on the prepared baking sheet. In a pinch ( like the 2 hour trip to the grocery cause I live so rurally and there is NO way to get fresh tomatoes …) I have used well drained canned tomatoes. Hope that helps! Flip at first sign of browning and turndown heat, add toppings and wait till bottom is well browned and toppings are cooked. Hi: Do you think the dough could be made in a bread machine with good results? Chorizo Crusted Cod and Beans with Arugula Pesto, Rachel Allen's Potato, Leek, and Smoked Bacon Soup, Roasted-Fennel Pesto With Fennel Fronds, Toasted Almonds, and Garlic, Skillet Neapolitan Pizza (No Kneading or Oven Required! Now my question. How to make pesto pizza. Should I add sugar for a quicker rise? Nutritional information is offered as a courtesy and should not be construed as a guarantee. Hi Sara, I’d cook it the same way with a pizza stone, although you’ll probably need to preheat the oven a little longer to get the stone hot. With a flavorful pesto base and plenty of crunchy veggies, this pizza is simple to make and you won’t even miss the cheese. Love this!! I especially loved the pesto, and the great tip regarding placing the tomatoes onto paper towels….this recipe was very flavorful and will be my goto pizza recipe…..I would not and did not change a thing about the recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Slice and enjoy! (I cut the salt down to 1 tsp because my husband is on a lower sodium diet), Jenn, I have made your pizza dough twice. Hi Jenn, When you state knead the dough, is this done by the stand mixer or by hand? Turned out great. I also grilled it rather than doing it in the oven. Your cookbook is so good, it is my go to cookbook every time! I consistently have good luck with King Arthur’s all-purpose flour. Bake in a 425-degree oven for 10-15 minutes or until crust is golden and cheese … If I can substitute what’s the ratio like? Many thanks in advance. Peel and mince the garlic clove. Keep it traditional with this sage and sausage dressing. Pesto Pizza Lately I have been in the Pesto mood and needless to say this Arugula Pesto is probably oneContinue Reading Tomato Pesto Pizza is an easy vegetarian pizza with fresh tomato slices, mozzarella and feta cheese, sun dried tomatoes, pesto and toasted pine nuts. Serves 4. One of my favorite appetizers involves roasted garlic, baked goat cheese, and sourdough bread. In a blender, combine oil and garlic; cover and process until smooth. I should have followed your recipe exactly….yours don’t disappoint! I used homemade pesto bought from a deli. The crust was really good although baking it for 8 minutes did cause it’s bottom to burn a little (checked it at min 6 and was under). Will definitely make it again, used homemade pesto and herbs from our garden. Hmmm…..
2020 what cheese goes with pesto pizza