-PIZZA DOUGH-
2 1/2 c Flour
1 pk Dry Yeast
1/2 ts Salt
2/3 c Water – 120 to 130 degrees
1 tb Olive Oil
1 tb Honey
Egg wash
-PESTO SAUCE-
2 c Tightly packed fresh basil
-leaves
1/2 c Oil olive
1/3 c Pine nuts
1 lg Clove garlic or to taste
1/2 ts Freshly ground pepper
1 ts Salt
2 oz Freshly grated imported
-parmesan cheese
1 oz Freshly grated pecorino
-romano cheese
For sauce: combine first 6 ingredients in processor or blender and
puree, stopping machine as necessary to scape down sides of
container. Pour into bowl. Stir in cheeses, cover and refrigerate.
Flavor is better if cheese are grated and added just before using.
For bread: Grease two 14 inch pizza pans or heavy baking sheets and
sprinkle with cornmeal. Oil large micing bowl and set aside. Pour
warm water into another large bowl. Add yeast and honey and stir
until dissolved. Let Mixture stand until formy, about 10 minutes.
Stir in oil and salt. Mix in flour 1/2 cup at a time and knead until
dough is smooth, shiney and elastic. Transfer to oiled bowl and let
double in size. Punch down and knead briefly. Let rest 5 minutes.
Shape into two pizza pies. Pinching up crusts to form a rim. Brush
twice with egg wash. Divide pesto between each crust. Let stand for
30 minutes. Preheat oven 400 degrees. Bake until crusts are golden
brown, about 20 to 30 minutes. Let stand 5 minutes before cutting
into wedges. For variation, arrange slices of fontina, bel paese,
mozzarella or provolone cheese over pesto sauce before baking.
Yields
4 Servings