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