Ingredients
- 2 cups Anna TIPO 00 Flour
- ½ tsp Cento Fine Sicilian Sea Salt
- ½ tsp Sugar
- 1 packet Active Dry Yeast
- ¾ cup Warm Water
- ¼ cup Cento Imported Extra Virgin Olive Oil
- ¼ cup Cento Basil Pesto Sauce
- âu2026u201c cup Cento Chefs Cut Sun Dried Tomatoes, drained and sliced
- Cento Coarse Sicilian Sea Salt, to taste
Directions
In a large bowl, combine flour, salt, and sugar. Make a well in the center. In a separate small bowl, dissolve active dry yeast in warm water and let it sit for about 5 minutes until frothy. Pour the yeast mixture into the well of the flour mixture, along with extra virgin olive oil. Stir until the dough comes together. Transfer the dough onto a floured surface and knead until smooth and elastic. Grease a clean bowl with olive oil and place the dough in it. Cover and let it rise in a warm place for about 1 hour. Preheat the oven to 450° and grease a baking sheet or line it with parchment paper. Punch down the risen dough, transfer it to the baking sheet, and press it out to form a rectangle. Spread pesto sauce evenly over the dough, then sprinkle chopped sun-dried tomatoes on top. Drizzle with olive oil and sprinkle with coarse sea salt. Bake for 15-20 minutes until golden brown and crispy. Let it cool slightly, then slice and serve warm or at room temperature.
