Pesto pizza bread is a recipe that combines the flavors of pesto and pizza into one delicious dish. The bread is first spread with a layer of pesto, then topped with cheese and your favorite pizza toppings. The result is a flavorful and easy-to-make pizza that will be a hit with the whole family.
PESTO SAUCE2 cTightly packed fresh basil1 ts Salt-leaves2 oz Freshly grated imported1/2 cOil olive-parmesan cheese1/3 cPine nuts1 oz Freshly grated pecorino1 lg Clove garlic or to taste-romano cheese1/2 ts Freshly ground pepper For sauce: combine first 6 ingredients in processor or blender and puree,stopping machine as necessary to scape down sides of container.
Pour intobowl.
Stir in cheeses, cover and refrigerate.
Flavor is better if cheeseare grated and added just before using.
For bread: Grease two 14 inch pizzapans or heavy baking sheets and sprinkle with cornmeal.
Oil large micingbowl and set aside.
Pour warm water into another large bowl.
Add yeast andhoney and stir until dissolved.
Let Mixture stand until formy, about 10minutes.
Stir in oil and salt.
Mix in flour 1/2 cup at a time and kneaduntil dough is smooth, shiney and elastic.
Transfer to oiled bowl and letdouble in size.
Punch down and knead briefly.
Let rest 5 minutes.
Shapeinto two pizza pies.
Pinching up crusts to form a rim.
Brush twice with eggwash.
Divide pesto between each crust.
Let stand for 30 minutes.
Preheatoven 400 degrees.
Bake until crusts are golden brown, about 20 to 30minutes.
Let stand 5 minutes before cutting into wedges.
For variation,arrange slices of fontina, bel paese, mozzarella or provolone cheese overpesto sauce before baking.
Ingredients
Directions
PESTO SAUCE2 cTightly packed fresh basil1 ts Salt-leaves2 oz Freshly grated imported1/2 cOil olive-parmesan cheese1/3 cPine nuts1 oz Freshly grated pecorino1 lg Clove garlic or to taste-romano cheese1/2 ts Freshly ground pepper For sauce: combine first 6 ingredients in processor or blender and puree,stopping machine as necessary to scape down sides of container.
Pour intobowl.
Stir in cheeses, cover and refrigerate.
Flavor is better if cheeseare grated and added just before using.
For bread: Grease two 14 inch pizzapans or heavy baking sheets and sprinkle with cornmeal.
Oil large micingbowl and set aside.
Pour warm water into another large bowl.
Add yeast andhoney and stir until dissolved.
Let Mixture stand until formy, about 10minutes.
Stir in oil and salt.
Mix in flour 1/2 cup at a time and kneaduntil dough is smooth, shiney and elastic.
Transfer to oiled bowl and letdouble in size.
Punch down and knead briefly.
Let rest 5 minutes.
Shapeinto two pizza pies.
Pinching up crusts to form a rim.
Brush twice with eggwash.
Divide pesto between each crust.
Let stand for 30 minutes.
Preheatoven 400 degrees.
Bake until crusts are golden brown, about 20 to 30minutes.
Let stand 5 minutes before cutting into wedges.
For variation,arrange slices of fontina, bel paese, mozzarella or provolone cheese overpesto sauce before baking.
