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 450ËšF. 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.
