Continuing our pesto obsession, today we have pesto pizza with sundried tomatoes and kalamata olives. I usually make my “parmesan” shakey-shake to top my pizza, but this time I didn’t feel like getting out the food processor. So I just sprinkled a little nutritional yeast on top.
I like to keep pizza dough in the freezer at all times. That way, I can easily thaw out a piece of dough and satisfy my craving anytime I want a slice.
Pizza Dough (makes 1 huge pizza or 4 individual pizzas)
1 1/4 cups warm water
1 packet yeast
2 Tbsp. olive oil
3 cups flour
1 1/2 tsp. salt
You can make this in the food processor or in a big mixing bowl. Combine the water, yeast, and olive oil. Let it sit for a few minutes to make sure your yeast is working. It should froth up a little. Next add the flour and salt. Stir (or process) this all together, until you can form it into a ball. Rub it all over with a little more olive oil and place it in a bowl. Cover with a dish towel and leave it on the counter for at least an hour. When you come back, the dough should be risen.
Take your other piece of dough and stretch it out on an oiled cookie sheet. Press it out as much as you can. Then leave it to rise for 30 minutes and you should be able to press it out a little more.
I hate a soggy crust, so I pre-bake it for about 7 minutes at 450 degrees before adding toppings. Add your desired toppings, then stick it back in the oven at 450 for another 7-10 minutes.
Note – I’ve used pizza stones over the years, and I think a cookie sheet works better. Plus they don't crack in half with repeated exposure to high temperatures.
I hope your mid-week is looking up. I'll try to do one more food post tomorrow before I get my wisdom teeth out...after that, it's nothing but smoothies and shakes!