Whole Wheat Pesto Pizza

There’s a crispness in the air in Boston, which means we’re transitioning to fall foods to help mourn the end of summer. There’s always a silver lining though – now we have no qualms about firing up the oven in our AC-less apartment. Roasted sweet potatoes and squash, pumpkin baked treats and fresh cranberries all help soften the blow of the impending cold. And hey, we’re ready to trade in chilled gazpacho for homemade pizza. As usual, we were hungry and couldn’t wait around for our dough to rise, so we found this gem of a snappy, no-rise pizza dough recipe. We topped our pizza with homemade pesto, mozzarella cheese, tomatoes, mushrooms and basil, and can’t wait to try different topping variations. Ingredients
3 cups whole wheat flour
1 (.25 oz) package dry yeast
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water
1/2 cup pine nuts
1/4 cup olive oil
1/4 cup Parmesan cheese
1 cup fresh basil Toppings
1 (8 oz.) package mozzarella cheese, sliced
1/2 cup sliced mushrooms
1/4 cup torn basil
2 tomatoes, sliced

Preheat oven to 350 degrees
Pulse pine nuts, parmesan, basil and olive oil until smooth (without a food processor, ours was pretty chunky –  but still delic)
Combine the flour, salt, sugar and yeast in a medium bowl; stir in oil and water
Knead until dough forms, keep kneading until smooth (get your hands in there!)
Roll dough out on to a baking sheet to ~1/2 inch thick (we turned the baking sheet upside down so we could easily slide the pizza off)
Spread pesto over dough
Layer cheese and toppings evenly
Bake for ~45 minutes, until the cheese is melted and the crust is browned around the edges
Slice and dig in, fresh out of the oven. YUM.


One thought on “Whole Wheat Pesto Pizza

  1. Pingback: Vegan Pizza | our snacks

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