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

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