We've had a wonderful summer, which has included lots of fresh and light meals. This pizza, although not as light, tastes deliciously fresh and has been our summer meal of choice. I used the last of my fresh basil and some ripe tomatoes from our ginormous plant to make it one last time in celebration of my middle gingersnap's first day of preschool. Yum!
Recipe from Simply in Season
For the Pesto:
1 cup packed fresh basil leaves
1-3 cloves garlic
1/3 cup pine nutes, walnuts, or hazelnuts
3-6 Tbsp Parm cheese
1/2 tsp salt
1/3 - 1/2 cup olive oil
Finely chop together everything but olive oil in food processor or Viatmix. Add oil gradually while food processor runs to make a thick paste.
For the Dough (I make two crusts out of this):
1 heaping Tbsp active dry yeast
1 1 /4 cups warm water
Stir together in a large bowl until yeast is dissolved.
2 cups flour
1 cup whole wheat flour
1 tsp salt
Add enough flour to make a soft dough. Knead 8-10 minutes (or use the dough hook in your stand mixer) until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk, about 45-55 minutes. Generously grease pizza stone or baking sheet with olive oil. Roll or press dough onto pan. Bake in preheated oven at 450 for 5 minutes.
1/2 cup Pesto
3 medium tomatoes, sliced
2 cups mozzarella cheese
Spread pesto onto crust. Top with tomatoes and cheese. Garnish with fresh basil leaves if you want. Bake in preheated oven at 450 until cheese is melted, 5-8 minutes.