Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. If the indentation does not rise, the dough is ready. Preheat the oven to 450˚F. Toast pine nuts in a pan on high heat until golden brown, stirring occasionally as to prevent burning, and set aside. In a small bowl, mix together pesto and olive oil. Press pizza dough into an oiled 12-inch pizza pan and coat with half of the pesto-oil mixture. Top evenly with cheese, then cover with remaining pesto mix in a swirling pattern. Bake for 15-20 minutes, or until crust turns golden. Serves 2.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Pesto Pizza
Prep: 10 min Cook: 20 min Servings: 2
Crispy pizza dough topped with Pecorino Romano cheese, swirled basil pesto and toasted pine nuts for added crunch.
Ingredients
2 cups Anna Organic TIPO 00 Flour
1/2 tsp Cento Fine Sicilian Sea Salt
3/4 cup Warm Water
1 tsp Sugar
1 packet Active Dry Yeast
2 tbsp Cento Pignoli Nuts, toasted
3 tbsp Cento Basil Pesto Sauce
3 tbsp Cento Imported Extra Virgin Olive Oil
1/3 cup Pecorino Romano
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. If the indentation does not rise, the dough is ready. Preheat the oven to 450˚F. Toast pine nuts in a pan on high heat until golden brown, stirring occasionally as to prevent burning, and set aside. In a small bowl, mix together pesto and olive oil. Press pizza dough into an oiled 12-inch pizza pan and coat with half of the pesto-oil mixture. Top evenly with cheese, then cover with remaining pesto mix in a swirling pattern. Bake for 15-20 minutes, or until crust turns golden. Serves 2.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
