Pesto Pizza

Sprinkle yeast over 3/4 cups warm  water. Let stand for a few minutes – it will bubble a little.

Meanwhile, in a stand mixer fitted with a paddle attachment, combine the flour and salt.  With the mixer running on low speed, drizzle in olive oil until combined into the flour.  Next, pour in yeast mixture and mix until just combined, and the dough comes together in a sticky mass.  You want the dough to look almost wet.  Form the dough into a ball.

Coat a big mixing bowl with olive oil, and put the dough ball in.  Roll the dough in the olive oil, then cover the bowl lightly with a moist towel and set it aside for 3 to 4 hours, or store in the fridge until you need it.  We did this twice as long as Ree’s recipe.  I have found the lighter the dough becomes, the easier it is to roll out really thin.

Note: it’s best to make the dough at least 24 hours in advance. (I don’t know why this is but we did it only because it meant we had plenty of time to make this pizza the next day.)

To make the pesto, combine the basil with one garlic clove and a handful of parmesan and pulse in your food processor until chunky.

To make the pizza topping: In a small skillet, heat olive oil over medium-high heat.  Add garlic and stir, lightly toast for about a minute.

You are just trying to infuse the oil.   Be careful not to let the garlic burn.  It will be a little brown.  Pour into a mixing bowl to let cool.  Add tomatoes, balsamic, basil, and salt and pepper to the bowl.  Toss to combine.

Preheat the oven to 500 degrees.  Roll out the pizza dough as thin as you can and put on a baking sheet covered with parchment paper.

Drizzle a little olive oil on the dough and smear it around with your fingers.

Sprinkle with salt and pepper, then spread the pesto all over.

Put the cheeses on one at a time finishing with the goat cheese.

Don’t overdo the cheese.  Bake pizza for 12-15 minutes, until crust is golden and topping is bubbly.  Take out of the oven.

Cover with the tomato-basil salad.

 

 

 

Serve and enjoy!