what cheese goes with pesto pizza

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

Hp Lenovo Laptop, Southern Dewberry Rubus Trivialis, Einhell Ge-cm 33 Review, Do Dream Catchers Work, Nikon Z 7, Can Dogs Understand Human Emotions, Business Tycoon Game Tips,