Pesto pizza bread

Yield: 4 servings

Measure Ingredient
2½ cup Flour
1 pack Dry Yeast
½ teaspoon Salt
⅔ cup Water - 120 to 130 degrees
2 cups Tightly packed fresh basil leaves
½ cup Oil olive
⅓ cup Pine nuts
1 large Clove garlic or to taste
½ teaspoon Freshly ground pepper
1 tablespoon Olive Oil
1 tablespoon Honey
Egg wash
1 teaspoon Salt
2 ounces Freshly grated imported parmesan cheese
1 ounce 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 ½ 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.

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