Friday, October 17, 2008

Perfecto Pesto Pizza

Dissolve in 2 cups of very warm water: 1 Tbsp yeast and 1 Tbsp Fructose/Sugar.
Let the yeast begin to activate before adding the rest for a really soft dough.

Add in: Salt, Pepper, Basil, Oregano, and Garlic Powder (to taste, about 1/4 to 1/2 tsp. of each)

Then add: 4 Tbsp. Olive oil and about 4 1/2 cups of flour.
Mix well to make a smooth dough, add more flour if needed.

Divide into two balls.

Pesto Spread:
2 c. fresh basil
8 cloves fresh garlic, minced
1 tsp. salt
1/3 c. olive oil
1 c. Parmesan cheese
1 tsp. lemon juice (to keep the color nice in case of leftovers)

Also, you will need 5-6 tomatoes and mozzarella cheese (about 1 lb, shredded).

Grease your pizza pans with olive oil. Spread one ball of dough on each pan, all the way to the edges. Then, spread half of the pesto mixture on each crust, leaving the edges clear. Slice the tomatoes deli style (horizontally) to end up with round slices. Layer tomatoes on top of the pesto. Sprinkle with mozarella cheese.

Bake at 375 for 20-25 minutes, when cheese is just starting to turn golden. Enjoy!