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