Rustic Pesto Pizza Recipes

RUSTIC ITALIAN PIZZA DOUGH RECIPE

Steps:

• Preheat your oven as high as it will go for at least 45 minutes to one hour.
• In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry yeast (
• Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
• (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
• After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )
• Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
• Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
• Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
• Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.

PESTO PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
• Bake for 8 to 10 minutes, or until cheese is melted and browned.

SUMMER PESTO AND GRILLED SHRIMP PIZZA

Steps:

• Directions: Preheat the oven to 425. Apply an even layer of pesto to the bottom of the pizza crust. Spread the mozzarella evenly over the pesto. Put small spoonfuls of ricotta over the pizza. Slice the shrimp and sprinkle over the crust. Add the grilled tomatoes, evenly distributing. Bake for 8-10 min, until evenly browned and cooked through. Finish with fresh arugula, slice and serve!

RUSTIC PIZZA RECIPE WITH GARLIC AND MUSHROOMS

Steps:

• Preheat the oven to 390 degrees F / 200 C.
• Mix dry ingredients in a bowl, whisk until well combined.
• Add the olive oil and water to the flour mixture, mix to form a dough.
• Turn dough out onto a lightly floured work surface and knead for 2-3 minutes until dough is smooth.
• Allow dough to rest for 10 minutes.
• While the dough is resting, prepare the topping by heating the oil and sautéing the sliced onion until caramelized.
• Add the sliced mushrooms and garlic, continue to cook until soft and fragrant.
• Remove from heat and set aside. Drain any excess liquid before using.
• Cut the dough in half to make two 8 inch round pizzas.
• Roll each portion of dough to approx. ½ inch thickness in between 2 sheets of parchment paper. Remove the top sheet of paper.
• In a small bowl mix both cheeses together.
• Place dough onto pizza pans and divide the topping between each pizza base.
• Sprinkle each pizza with fresh thyme and cheese.
• Bake for 10-15 mins or until cooked through.
• Cut each pizza into 8 pieces. Serve topped with a sprinkle of fresh thyme.

RUSTIC PESTO PIZZA

Steps:

• Make the pesto: place the toasted pine nuts in a bowl (or mortar) and crush with a wooden spoon (or pestle) to make a chunky paste. Add in the garlic and a pinch of salt and combine. Mix in the basil and Parmesan. Stir in the olive oil and season with pepper.
• Put a pizza stone onto the floor of the oven and preheat the oven to 425 degrees F.
• Put the dough onto a floured surface and knead and stretch the dough to about an 8-inch diameter. Dust a wooden pizza paddle with cornmeal and carefully transfer the dough. Spread the pesto over the dough, leaving 1-inch around the edge to form a crust. Top with the onion and tomato slices and season with salt and pepper. Scatter the olives all over the pizza and top with the fresh mozzarella. Slide the pizza onto the stone and bake until the cheese is melted and the crust is golden, about 8 to 10 minutes.