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