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Pesto Pizza

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Ingredients
  Dry yeast 1 1⁄4 Teaspoon
  Sugar 1 Pinch
  All purpose flour 3⁄4 Cup (12 tbs) (Unbleached)
  Whole wheat flour 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Garlic 5 Clove (25 gm)
  Chopped basil 1⁄3 Cup (5.33 tbs)
  Grated parmesan 2 Tablespoon
  Finely chopped walnuts 1 Tablespoon
  Red onions 1⁄2 Pound
  Eggplant 1⁄2 Pound
  Tomatoes 3⁄4 Pound
  Shredded part skim mozzarella 1⁄2 Cup (8 tbs)
Directions

1. In a medium-size bowl stir together the yeast, sugar and 6 tablespoons of warm water (105-115°); set aside 5 minutes. Add the all-purpose flour, 5 tablespoons of the whole-wheat flour, the oil and 1/4 teaspoon of the salt, and mix well to form a dough.
2. Flour a work surface with 1 1/2 teaspoons of the whole-wheat flour and knead the dough 5 minutes. Rinse and dry the bowl. Place the dough in the bowl, cover with a damp kitchen towel and set aside to rise in a draft-free place 40 minutes, or until doubled in bulk.
3. Meanwhile, for the pesto, bring a small saucepan of water to a boil. Add the garlic cloves, and cook 5 minutes. Peel the garlic cloves and place them in a food processor or blender. Add the basil, Parmesan, walnuts, the remaining salt and 1/4 cup of water. Process the mixture 1 minute, or until thick and smooth; set aside.
4. Peel and trim the onions. Trim the eggplant and tomatoes. Cut the onions, eggplant and tomatoes into thin slices; set aside.
5. Preheat the oven to 500°.
6. Punch down the dough. Flour the work surface and a rolling pin with the remaining wholewheat flour and roll out the dough to a 12-inch round. Transfer it to a pizza pan or baking sheet and trimp the edges of the dough to form a rim. Spread the pesto evenly over the crust and top it with onions, eggplant and tomatoes. Sprinkle the pizza with mozzarella and bake 15 minutes, or until the cheese is bubbly.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Pizza
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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