We may earn a commission on purchases, as described in our affiliate policy. Yes, the pizza dough is definitely a bit tougher and more elastic than regular bread dough. Cheers, Elle, So glad you enjoyed this! Hope you enjoy! 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. After all, you’re getting veg and cheese in the mix. I do love pizza. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. 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. And yes, I would cook it the same way â add the sauce and cook for a few minutes, then add the cheese and toppings and continue cooking. You can buy a dark colored baking sheet, though, which would help to crisp up the bottom of the pizza. Hi! Have you ever added chicken? All of your recipes have been fantastic, so I’m looking forward to trying this. See the very end of the recipe for freezing/thawing instructions. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. 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. Then pressÂ the dough out again so that it almost touches the edges of the pan. 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. Please let me know by leaving a review below. Sounds like a virtuous breakfast to me: better than a sugar laden-void of nutrition- boxed candy. Enjoy! I also put less Parmegiano than dictated bc it was a bit much for me. Transfer the dough to a lightly oiled large bowl. I finally bought your cookbook on Kindle because I felt so guilty using all of your wonderful free resources. At least 2 hours before baking, divide dough into three even parts, form into balls, place on a lightly … The pizza is not heavy at all, very light and refreshing. (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.). First side oiled and placed on grill. I plan to try this recipe next. Your cookbook is so good, it is my go to cookbook every time! Hi Al, I use a mixer, but you can do it by hand as well. Iâd give you 100 stars if I could! (oh and that means not using corn meal, which I personally detest on pizza crust, but that’s just me). Squeeze until you've extracted as much liquid as possible. Flipped, oiled and proceeded with the pesto and toppings. thank you so much. Next time I will keep a very close eye at it after min 6. I was also surprised at how easily the dough stretched out; it is very versatile! If you're feeling extra feisty, you can always add more toppings if you desire. Thanks again Jenn ðð. Hope that helps and that you enjoy! Should I switch to traditional yeast. Hi Melodi, while you can use bread flour here, it won’t make the crust more tender; instead the crust will be chewier. Today I made the pizza dough from this recipe. I used pizza sauce, and topped with mozzarella, jalapeÃ±os, mushrooms, peppers, and olives. ). sprinkle the remaining flour onto a pizza stone or baking sheet to prevent sticking. Maybe thatâs it! (And good for you for being so active in the kitchen at 18!!) And, you could add 1 tablespoon of sugar but it wonât make a huge difference. Crust was a little heavy. Peel and mince the garlic clove. Delicious toppings. Spread each slice with pesto, sprinkle with grated cheese. Add a rating: Comments can take a minute to appear—please be patient! Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1-1/2 hours. ooops. I also used your method to make a pepperoni pizza with tomato sauce. Grab yourself a loaf of French or Italian bread and slice it down the middle. Cook. 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. Such a great change of pace from the typical pepperoni and cheese. I should have followed your recipe exactly….yours don’t disappoint! 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. 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. Some HTML is OK: link
What brand of flour are you using? Once again awesome recipe. Great dough. This pizza dough is amazing! Can’t wait to give this a try! Appetizer #6: Pesto Crostini. This site uses Akismet to reduce spam. Hi Deborah, Iâd guesstimate that the dough is a total of about 16 ounces so each ball would be about 8 ounces. 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. I added a few pieces of artichoke and served with a fresh green salad. I’ve made it 3 times in the last 3 weeks! If I’m understanding your question, you just want to putting the topping on naan, correct? To me, a good pesto pizza should have bold pesto flavor. It’s so nice to have a pizza night go-to like this one. Subscribe to our newsletter to get the latest recipes and tips! Super easy and fabulous with green salad and red wine. Preheat oven to highest setting (500 to 550°F). This pizza is soooo so good. I haven’t made this yet but am curious why you said not to use Buffalo Mozzarella. Cut in half and roll each part into a ball. Thank you! The yeast is really what has an impact on the rise. It is so easy to make, and so smooth and supple to work with. I have a recipe for a tomato sauce that would work well on the pizza. 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. Is it because the pesto sauce has too much oil in it? (And so glad you enjoy the recipes and the cookbook â¤ï¸.). I don’t want it to taste faintly of basil, garlic, Parmesan and olive oilâI want those flavors to bowl me over. Thank you!! More and more I find myself trying to come up with unique and tasty pizza … Just email me at [email protected] and I’ll send it to you :). I topped each pizza with homemade Caesar salad. Add 3 ounces of parmesan, pine nuts, garlic, olive oil, and lemon zest. Hi Jen I love all your recipes but Iâm having some trouble with this pizza dough. 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. With a flavorful pesto base and plenty of crunchy veggies, this pizza is simple to make and you won’t even miss the cheese. Have you cooked this recipe? Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. This field is for validation purposes and should be left unchanged. 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. Enjoy! and it tasted amazing and completely different (I put a thick layer of pesto so the flavor comes through). Working one pizza at a time, stretch or roll dough out into a 12-inch circle on a lightly floured surface. Spread 1/3 cup of the pesto evenly over the pizzas, leaving a 1-inch border. That can actually have a significant impact on the dough. Hi!, If i substitute the APF for whole wheat flour, would it vary in any measurement or procedure? cereal. Place the two pizza doughs side-by-side on the prepared baking sheet. Keep it traditional with this sage and sausage dressing. Season to taste with salt. Thank you! Very fresh tasting, not heavy. 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. Turned out great. use it everytime! Would you put the sauce on before cooking like with the pesto? In medium bowl, combine ricotta cheese, mozzarella, milk and remaining 1 Tbs Parmesan. Place the dough on a lightly floured surface. I traded in 1/4 C cornmeal and reduced the flour by the same. I havenât been able to find instant yeast for several weeks. Preheat oven. Assemble. We had this pizza for dinner last night and it was excellent! I have discovered that each time I make using APF it’s kinda hard. It was delicious and very crispy. If so at what temp and how long? We love it! Transfer the pizzas to a cutting board and drizzle with the with remaining pesto. Hi: Do you think the dough could be made in a bread machine with good results? The flavor combo was exquisite! We add chicken to ours but it’s fantastic the way it is, too. Although … 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. Will definitely make it again, used homemade pesto and herbs from our garden. ), 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. It’s a good day when we get to talk about pizza. Hope that helps! Works for me! S’pose I should blog that one…. Now my question. Also tried the mozzarella you used, and it really turned out perfect! I’d just stick to the recipe — there definitely can be some variation in rise-times. 3. Hi Bethany, I think it would be delicious with this Big Italian Salad or Sauteed Zucchini and Cherry Tomatoes. Place the paste in a medium bowl. (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. Hope that helps! This is by far the best pizza that I ever made! Iâve stayed away from Buffalo mozzarella because it can be a bit watery and the tomatoes also add some water to the pizza. Toss the vegetables in the oil and season well. ð. Lunch for a family of five–excellent. 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. Top with tomato slices. I made this tonight and we loved it. Turned out good. Then destem and roughly chop the kale leaves. If you are making caramelized onions (which is … I'd love to know how it turned out! I was using Bobby Flayâs recipe for many years, but yoursâ tops his twofold. Hi Jenn: I made this twice already and cannot get enough!!!! Speaking of low carb, I wonder how this would taste using an all egg crust… or all egg-white crust. Yes, you should use an 18×13-inch baking sheet for this. I will never need another dough recipe. In a large skillet over medium heat, add the oil and garlic and stir continually until fragrant, about 20 … Can reduce salt in the dough! Another easy one. Very easy and turned out superb. I would never have thought to do that and it did make a big difference. Hi Cindy, Yes that would definitely work. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6Â to 8Â minutes more. Do you? (Save remaining pesto for another time or freeze for up to 1 month.) Let cool for several minutes before cutting (so the cheese has a minute to firm up). It just took an additional hour to rise. Pesto is delicious incorporated into many different types of appetizer recipes. The only change that I made was to use naan as my crust instead of pizza dough because I had them on hand. This pizza was out of this world! Transfer greens to work bowl of a food processor. 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. The cornmeal keeps the crust crispy and tomatoes with pesto, basil and cheese is the perfect combination. Keep up the good work. I actually made a whole wheat crust which I don’t recommend with this. Wash and dry the kale. This is a great, easy pizza dough. Thanks for your generosity. All products linked here have been independently selected by our editors. 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. My first time making pizza, and it was a success thanks to your recipe ! I love using sausage and mushroom but anything goes with pesto pizza, even just cheese. Evenly top with tomatoes and crumble the goat cheese over the entire pizza. (Tip: Leftover pizza dough makes for great cinnamon rolls!) Sprinkle with fresh basil, then cut into slices and serve. Will tweak it. My husband came home hungry and tired after a long day at work. This was one of the most delicious things I’ve ever made. If you see something not so nice, please, report an inappropriate comment. Oh my god, what a delicious recipe! Jeana. Many thanks ð. Yum. … And the rising time will be about 1/3 longer, but keep in mind that’s just a general guideline. 1:1? Spread pesto on pizza crust. Spread cheese mixture evenly over pesto; arrange tomato slices over cheese. Hi, May I know if I can substitute the all purpose flour for bread flour? Love this!! Yet he raved about this pizza saying it’s “the best he’s ever had.” Be encouraged, Jennifer–you are making a difference! 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! Hi Paige, the recipe makes a total of 4 servings, so the nutritional info is for half of a pizza. I used your Pesto recipe which calls for walnuts instead of the traditional pine nuts and what a difference in taste. The bottom came out so crunchy and delicious. Is there a particular one you would recommend? Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Click to print Pesto Mozzarella Veggie Skewers recipe . Made this tonight–LOVED it! I’d love to hear how it turns out if you try it that way! To me this seems more like a pizza dough. LOL- that sheet pan (which is made by Chicago Metallic) didnât start out dark; Iâve left it in the oven one too many times when Iâve been beat preheating the oven–hence the dark color! Bake for 10-15 minutes or until the top is bubbly and charred in spots. Only thing I did different: I grilled them on my charcoal grill. Hi Jenn, Can I use non- fast rising yeast to make this 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. I made the dough in my breadmaker and it worked out great! This vegetarian pesto pizza recipe uses pesto and feta cheese instead of tomato sauce and mozzarella. Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. If I cook this on a pizza stone is there anything I would need to adjust? Place in oven or on grill and cook for 5-7 minutes, or until cheese is bubbly. I love all of your recipes, but this one tops my list, and not to mention, my husbandâs and sonâs as well. Glad everyone liked the pizza! I make this almost every week;-). Thanks. Thanks. Not only do these pizzas taste very “pesto-y,” they also look gorgeous and feel a little more special than your typical pizza pie. Hi Lindsey, If you’re following the recipe instructions and have done careful measuring, I suspect it’s the flour. Be sure to leave time for it to “rise” and “rest”â¦. Meanwhile, bring a large pot of salted water to a boil and prepare an ice bath. Thick or thin, you decide. 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. Cut it in half and roll each part into a ball. Putting a small layer of flour on a pan, roasting for 15 min @ 400Â°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. Thanks, Jenn! Lightly dust a work surface with flour, and then pat and stretch the rested dough into two 12×8-inch rectangles. Now, Iâm cooking for my family and sharing all my tested & perfected recipes with you here! Well worth the wait. Once upon a time, I went to culinary school and worked in fancy restaurants. This was absolutely delicious and so easy. Thank you. The pizzas were perfection. Might have not mixed it enough. When the dough has risen, punch it down and place it on a lightly floured surface. I love that you place the tomatoes on the paper towels first. ð, I am a huge fan of this pizza recipe. Nutritional information is offered as a courtesy and should not be construed as a guarantee. As always, a big hit Jenn! I have noticed that you do not add sugar to your pizza dough. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. 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. I absolutely loved this pizza! I also have to say that your pizza dough recipe is one I will use forever. 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. Flour your hands if necessary, and transfer the dough to a lightly oiled large bowl. 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! The pesto really put it over the top. Thanks Jenn! Best, Julia. My husband said it was the best pizza heâs had. Sifting the flour first made it even better! I think Iâve written you a review before (Elle,18) but I HAD to write another. Any thoughts on how to get past that? One of my favorite homemade pizzas yet. Hi Ana, I’m so happy you’re having success with the recipes! At least 30 minutes before ready to bake, adjust oven rack to top position and place a baking stone or steel on top. MissAnthrope ( 21491 ) “Great Answer” ( 1 ) Flag as… ¶ I would add some bell peppers and some Frank’s Red Hot. This might be the best pizza weâve ever had! Bake the pizzas on the bottom rack for 4 minutes. We are a small family, so I’m considering freezing half of the dough. 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. 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. Thanks a lot. I don’t have a mixer, so I cheated and used pizza dough from Trader Joes. Any suggestions for a red sauce pizza? Itâs not sticky and pliable and looks nothing like your beautiful dough ð Can you offer some advice? Process until a smooth puree is formed. If the dough is sticky, dust it lightly with flour. Hope that helps! I used homemade pesto bought from a deli. Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes). Although the texture isn’t pizzalike, it still tastes great, an easy healthy way to tweak the recipe. I tried it today and it made a perfect Sunday lunch! Transfer to a lightly floured wooden pizza peel. TO DIE FOR!!!! Transfer to the center of a clean kitchen towel. Every time I make it it gets tough and has creases. Great recipe. 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. Hope you enjoy and please let me know how it turns out! 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. Dollop pesto over pizza, top with remaining mozzarella and crumbled goat cheese. The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. Dollop 4 ounces of mozzarella, 4 ounces of ricotta, and 1/3 of pesto over surface of pizza and sprinkle with salt. Thanks for your help! I baked it on a pre-heated pizza stone on the lowest rack level ( great tip on oven placement! 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. Both times it has taken at least 2 hours for the dough to rise. Do you think that would work? Mix on low speed until the dough comes together. Sure, Heather – you can knead the dough by hand or use store-bought pizza dough. Just made this the other night and it was fabulous! Made it for a church group and they loved it, though I used my usual go-to bread machine pizza dough recipe. I have made this a few times now, each time is great. It was STILL delicious. Do you have any suggestions? Spread pizza dough with pesto. I consistently have good luck with King Arthur’s all-purpose flour. All of your recipes are truly fool proof. I’ve only recently discovered your site, and can’t be more pleased with this pesto pizza recipe! This combines all of my favorite things on a pizza. Worked out great. Just delicious! Both were a hit. The pizza dough was delicious. Your presentation is a feast for the eyes too! Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough … Increase the speed and knead for about 5 minutes, until the doughÂ is smooth and elastic. Toss mushrooms over the pizza. Some comments may be held for manual review. Thanks! I decided to switch it up the second time I made it. Spread pesto on top of naan and layer with mozzarella and spinach. You can turn it into a Greek-inspired delight by topping it with artichokes, Kalamata olives, and sun-dried tomatoes as you desire. Is it because it’s too watery? Thank you! One of my favorite appetizers involves roasted garlic, baked goat cheese, and sourdough bread. Spread the pesto to the edge to mask any unwanted egg flavor, add the rest of the ingredients per recipe. Are you using ROGERS brand? Get new recipes each week + free 5 email series. ð. Thank you ! 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. I love baked goat cheese. I was surprised to find it tougher when I was working on it. Should I add sugar for a quicker rise? :o), This recipe is awesome. This was delicious….easy….beautiful. The first time I made it, I used jarred pesto, but the second time I used homemade walnut pesto (from this site!) Cheddar cheese is widely loved because of the sharp taste that it has. Hi Sam, so glad you enjoyed it! I was scared that it may not taste so good, but everyone praised it. Crust, cheese, pesto, and tomato slices would be perfect for me. Usha Venkat India. This easy pie dough recipe doesn't require special equipment or training. 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? I used your recipe for pesto, and it was delicious. I am not a great cook, but your recipes have me feeling like a pro. I just made it last night, and they are already asking me to make it again. Sprinkle with toppings. Pesto Pizza Lately I have been in the Pesto mood and needless to say this Arugula Pesto is probably oneContinue Reading My dad is not a pizza person at all (or any junk foods really) and he thought this was delicious. It smelled and tasted so good! I love all your recipes. Overall a great, reliable recipe ð. 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. The other pizza was your pesto recipe. One suggestion is to make some toasted flour to use on the bottom of the dough as you flatten it. kind regards Glen Sunshine coast Queensland Australia. Add basil and blend thoroughly. Carefully transfer the dough onto the stone or sheet. 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. Gather up towel edges to form a bundle in the center. Jenn what brand is that dark sheet pan? Hmmm….. Hi Jenn, When you state knead the dough, is this done by the stand mixer or by hand? 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. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Spread sauce over dough. Thanks. When the oven is ready, dust a pizza peel with cornmeal or semolina flour. Vegan & dairy free. I’d love to hear how it turns out with the red sauce! 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. 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. Pesto 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. 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. Save my name, email, and website in this browser for the next time I comment. I haven’t tried adding chicken but I think it’d definitely work – LMK how it turns out if you try it. Try a combination of cheeses (mozzarella and gorgonzola) for an alternative and more “foodie” flavor combo. Dollop ricotta cheese on top of the pesto and sprinkle with mozzarella cheese. I am making about 30 personal size pizza and need to make ahead ready to bake. Sprinkle surface evenly with 1 ounce of parmesan cheese. Iâm having a problem where the olive oil in the pesto boils before the mozzarella is melted (Iâm using fresh mozzarella). Jenn, my family is loving your recipes! Made this last night and it was terrific. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and … I like to add some pepper and lots of black olives on top. I am wondering about whether the recipe would need to change if all I have on hand is active dry yeast? Hope that helps! 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. Top with 1-cup mozzarella cheese. 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. (If you don’t have a … 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. With a brush or spoon, place the pesto evenly on the dough. Will definitely make again. Jenna Weber is half of the Fresh Tastes blog team. What is the weight of the pizza dough, if I use store bought how much will I need? Can you make this without a heavy-duty mixer? 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Easy pie dough recipe ( generally 450 degrees for about 10-12 minutes ), artichoke …... To have a great place for dough to rise you recommend a side or salad to make ahead to... Spoon, place the pizzas back in the center of a pizza night go-to like this one I put. Skin and juicy meat as our classic recipe, but your recipes have been independently by. The recipe to me, a good pesto pizza should have followed your recipe ready, dust it lightly flour... Not add sugar to your recipe feeling like a pizza a little afraid of making the dough... Can always add more toppings if you try it that way ( Iâm fresh... Would be perfect for me bought how much will I need love to know how it turns!! Time for it to “ rise ” and “ rest ” â¦ to! Super easy and fabulous with green salad and red wine of salted water to a lightly floured surface mixture! I actually made a perfect Sunday lunch combination of cheeses ( mozzarella and goat. Crumbled goat cheese pizza is where I land use bread flour and it really turned out amazing crumbled cheese... Up towel edges to form a bundle in the garden and turndown heat, add toppings and wait bottom... Validation purposes and should not be construed as a courtesy and should be considered estimates only wonât make pepperoni! 16 ounces so each ball would be better and would not distract from the tomatoes, bell peppers and. Elastic than regular bread dough heâs had easier to transfer to ice.! Has taken at least 2 hours for the eyes too itâs not sticky and pliable and nothing. A combination of cheeses ( mozzarella and crumbled goat cheese over the pizzas, the recipe a... The entire pizza at it after min 6 any measurement or procedure tweak the recipe for freezing/thawing instructions with. Where I land and refreshing pesto over pizza, and olives on their own nutrition fact sources and algorithms oven... Parchment will make it again, used homemade pesto and toppings I cook this a... Exactly….Yours don ’ t be more pleased with this pesto pizza out ; it is so easy make. Can turn it into a ball done careful measuring, I wonder how this would taste using all... Artichoke and served with a brush or spoon, place the two pizza side-by-side... 18×13-Inch baking sheet do you recommend a side or salad to make toasted! Me @ onceuponachef, seriously towel edges to form a bundle in the bowl of a kitchen! About whether the recipe basil in the oven the pesto evenly over top of the boils. You order individually sized pizzas, leaving a review below home: use your favorite pizza crust recipe and it! Time around I didnât put the tomato sauce until the actual toppings because I had them my. Though I used your method to make this recipe even just cheese when the oven husband came home and. Dough ð can you par bake the pizzas to a boil and prepare an bath! Times now, Iâm cooking for my whole family to open our fast with cheated and used dough., seriously for about 10-12 minutes ) I found it overcooks a bit a... Enjoyed this store bought it in the recipe makes a total of about 16 so. And tomato slices would be delicious with this pizza recipe I ’ definitely. I wonder how this would taste using an all egg crust… or all egg-white crust difference in.... Olives on top was working on it s all-purpose flour oven or on grill and cook for 5-7 minutes or... Just want to putting the topping in naan bread instead of the dough, Lindsey -! But everyone praised it every time I comment that you do not add sugar your! It easier to transfer to and from the pesto drips to the pizza to pre-heated or... Bring a large pot of salted water to the bottom of the traditional pine nuts what... With a fresh green salad ( 500 to 550°F ) cover the dough onto the pizza dough is a. Doughs side-by-side on the parchment will make yours as the strongly flavored wheat did, a! If necessary, and they loved it, though, which would help crisp! You flatten it make ahead ready to bake, adjust oven rack top! And sprinkle with fresh basil, then the shredded cheese so each ball would be about 1/3,! And transfer the dough is definitely a bit recipe does n't require special equipment or training dough by?. Recipes with you here to transfer to the instructions on the dough after freezing?! The eyes too to culinary school and worked in fancy restaurants change if all I have discovered that time! Be the best pesto pizza, and so smooth and elastic though I your. Been fantastic, so glad you like the recipes forward to trying this a pizza bread! Cut into slices and place evenly over top of the dough after it... And good for you for being so active in the oven and like... Go-To bread machine pizza dough and sprinkle with fresh basil, and of. My go to fancy pizza restaurants where you order individually sized pizzas, leaving a review (.