Ingredients: |
Ingredients: For the dough:
1 cup Water, between 110-115º
1 tbsp. Yeast
1 tbsp. Olive oil
3 cups All purpose flour
1 tsp. Fine sea salt
As needed Cornmeal
For the pesto:
2 cloves Garlic
2 cups Basil leaves, loosely packed
3 tbsp. Pine nuts
1/2 cup Parmesan cheese, grated
2 tbsp. Romano, grated
1/2 cup Extra virgin olive oil
To taste Sea salt
Pizza toppings:
1/4 medium red onion, cut into sticks
1/2 cup Pine nuts
1/2 cup Sundried tomatoes
1/4 lb. Fresh mozzarella, sliced
1/2 cup Parmesan cheese
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Directions: |
Directions:To make the pesto:
Turn on a food processor fitted with a metal blade. Drop in garlic cloves through the top opening and process until finely minced. Turn off processor, add pine nuts and cheeses and process until finely minced. Turn off processor and add basil leaves. Turn on processor and begin to add oil in a steady stream through the top opening. Process until incorporated. Season to taste. Refrigerate until use, up to 5 days, or freeze up to 3 months.
To make the dough:
Sprinkle yeast on top of water in a large mixing bowl and stir gently until dissolved. Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes. Add oil, most of the flour and salt and mix until incorporated. Add remaining flour and mix until almost incorporated. Turn mixture, which will be slightly dry, out onto a floured surface. Kneed several turns by hand until smooth and elastic, about 3-5 minutes. Adjust consistency, if necessary, with a small amount of flour or water. Shape dough into a ball. Let dough rise at room temperature until doubled, about 60-75 minutes, or in the refrigerator overnight. Punch dough down gently to deflate and split dough in half.
To make the pizza:
Form dough on a pizza peel dusted with cornmeal or on a cornmeal dusted baking sheet. Spread with pesto, season lightly with salt and add toppings. Bake at 400º on a pizza stone until crust is golden and crispy, about 20-25 minutes. Cut and serve immediately. |
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