Basil Pesto Pizza
Serving size: 6 people, 320 cal/serving
Ingredients:
Pizza Dough (can make 2 medium or 1 large)
1/2 cup warm water
2 1/4 tsp instant yeast
1 1/4 cup water, room temp
2 tbsp olive oil
4 cups bread flower
1 1/2 tsp salt
Pizza Toppings
1 1/2 cup cheese
2 cup chopped zucchini
2 cup chopped bell pepper
1 cup onions
1 cup sliced tomatoes
Simple Pesto Recipe
2 cups fresh basil
1/3 cup olive oil
2 tsp lemon juice
2 tbsp minced garlic
Salt and Pepper
Directions
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Pizza Dough Instructions: Add warm water to a medium sized bowl and sprinkle yeast on top. Let it sit for 5 minutes (this activates the yeast). Next add the room temperature water and oil to the bowl. Stir to combine. Next mix together flour and salt in a large bowl. Slowly add the liquid mixture and stir until all flour is moist. Knead the dough for about 5 minutes. Next form the dough into a ball and add it to a bowl, cover with plastic wrap. Let the dough rise for 2 hours.
Pesto Instructions: Add all the ingredients (basil, lemon juice, garlic, olive oil, salt/pepper) to a blender. Blend until smooth. Set aside.
Topping Instructions: Heat a drizzle of oil in a pan over medium heat. Add zucchini, peppers, and onions and sauté for 3-5 minutes.
Preheat the oven to 475 degrees.
Step 1) Dust flour onto a baking sheet. Roll the dough to about 8'' in diameter.
Step 2) Transfer the rolled dough to a pizza stone or baking sheet (spray with nonstick spray first). Spread pesto on the dough.
Step 3) Evenly distribute the vegetables. Spread the tomatoes on the dough. Sprinkle on the cheese.
Step 4) Place to pizza into the oven. Bake until the cheese is golden, about 10-15 minutes!
Vegan Alternative: To 'veganize' this recipe use a dairy-free cheese alternative!
Other Tips to Save Time!
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Pizza crust and pesto can be bought at the store premade!
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Use whatever veggies you have at home!
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Feel free to replace the pesto with traditional marinara for a more classic pizza!
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