Monday, August 15, 2011 Pesto Pizza

I made the Pesto from scratch and tried a new Dough.

1 Bunch Basil
1/8 Cup Pine Nuts
1/4 Cup Olive Oil
1/4 Cup Sun Dried Tomatoes
2 Cloves Garlic
1/3 Cup Parmesan
Salt & Pepper


 Pine Nuts, Parmesan & Sun Dried Tomatoes.

A little blending in my mini-food processor.

Wanna make it creamy? Scoop in some Greek Yogurt. Sound weird? Yup. And yummy.

2-1/4 Cups Warm Water, Divided
2 Tbsp Sugar
2 Tbsp Yeast
About 5 Cups Flour, Divided
1-1/2 Tbsp Olive Oil
1 Tbsp Salt

Whisk 3/4 Cup Water, Sugar, & Yeast in a large bowl and let stand until surface has a few little bubbles and is creamy, about 5 minutes. Add 1-1/2 Water, 3-3/4 Cups Flour, Olive Oil and Salt, til smooth. While stirring gradually add up to another cup of Flour until the dough starts to pull itself away from the edges of the bowl.

Kneed the dough on a generously Floured surface until elastic and smooth, about 8 minutes of hard work. Dust the surface with flour as you go, don't let it stick.dust with flour and place in a large bowl and cover with plastic wrap. Let it sit in a warm spot until doubled, about 1-1/2 hours.

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