Homemade Pesto Pizza
For the Dough (adapted from Martha Stewart)
1 cup warm water
1/2 teaspoon sugar
1 envelope active dry yeast
1 tablespoon extra virgin olive oil
2 1/2 cups all purpose flour
2 teaspoons salt (preferably coarse)
Pour water into the bowl of an electric mixer, add sugar and yeast and stir until dissolved. Let stand about 5 minutes - until the yeast is foamy. Add oil, flour, salt and mix until combined. Then switch over to a dough hook and mix for about 5 minutes. Transfer dough to a lightly floured surface and knead a few times.
Put a little olive oil in a big bowl, toss the dough in there, roll it around so it's covered in oil, then cover the bowl with plastic wrap and let it rise for at least 3 hours. Go outside and play :)
Later that day
Roll your dough out onto a cookie sheet. We divide ours into 4 sections so that everyone can top their own. Recruit expert pizza toppers to assist you topping pizza. Spread pesto to your liking and then get creative! Chicken is great with pesto. I like my pizza with chicken, black olives, artichoke hearts, feta, mozzarella, and parmigiana cheeses. It's all about whatever floats your boat. If you're going to add meat you'll obviously want to cook it prior to putting on your pizza!
Bake at 450 degrees for 15 to 20 minutes. It really depends on how much topping you have on your pizza. For example - Jasmine prefers a paper thin layer of pesto and approximately 3 shreds of cheese. It will burn if left in the oven for as long as my fully loaded pizza so make sure to keep an eye on things. (yes, this lesson was learned from experience.)
Eat, enjoy!