Pesto Pizza


  • 1 Tbs Active dry yeast
  • 1 cup Warm water
  • 1 tsp Salt
  • 2 Tbs Sweetener
  • 1/4 cup Olive oil
  • 1 cup White flour
  • 3 cup Whole wheat flour

Preparation Method:

  • Pesto topping c densely packed fresh basil 4 c Pine nuts ea. large garlic cloves zest from 1 lemon 3 c olive oil.
  • Vegetable topping oz marinated artichoke hearts lg Tomatoes, sliced thinly c Zucchini, thinly sliced /4 c pine nuts.
  • Dough: combine yeast, sweetener & warm water.
  • Whisk in salt & oil & let sit for 10 minutes.
  • Add flour, 1/2 c at a time & knead for 10 minutes, adding more flour, as necessary.
  • Let rise for an hour.
  • deflate by punching down the dough.
  • Pesto topping: process basil, pine nuts, garlic & zest in food processor till smooth.
  • With blender running, drizzle in the oil to form a thick paste. To assemble: sprinkle 10″ X 15″ baking sheet with cornmeal.
  • Place dough in center & press out from the center till the baking sheet is covered with dough.
  • For cutting the pizza into slices, you can use Double Kitchen Copper Pizza Cutter.

Warm regards,

Best Nice Deals Team

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