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Entrée – Vegetarian
Green Pizza |
This recipe was inspired by
Kathy Becker of Montoursville, PA (USA).
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Yield: two 10-inch pizzas
Ingredients:
Step 1 - Crust
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1 pt. |
instant yeast |
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1 tsp. |
sugar |
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1 c. |
warm water (105°F) |
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1 1/2 c. |
all-purpose flour` |
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1 tsp. |
salt |
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2 Tbsp. |
olive oil |
Step 2 - Filling
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1/4 c. |
grated Parmesan cheese |
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2 each |
cloves fresh garlic |
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1/2 tsp. |
salt |
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1 pt. |
fresh loose-packed basil leaves |
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1/4 c. |
pine nuts |
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1/2 c. |
olive oil |
Step 3 - Topping and Finishing
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8 oz. |
shredded mozzarella cheese |
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Step 1 - Crust procedure:
Mix water, sugar and yeast and allow the yeast to froth and begin to grow. Add the flour, oil and salt, and mix and knead on a floured surface until smooth and elastic. Dough should be soft and just tacky to the touch. Put into a lightly greased or oiled bowl, cover and put in a warm place for about 1 hour or until the dough doubles in size.
Step 2 - Filling procedure:
Purée these ingredients in a blender to make a smooth paste (pesto). Reserve until ready to finish the pizza. This may be refrigerated overnight.
Step 3 - Topping and Finishing procedure:
Punch down the dough, removing all the gas from it. Round it, let it rest for 5 minutes, then roll it out the size of the pizza tray or tile that you use. Top with the pesto, and the mozzarella cheese. Bake in a pre-heated 450°F oven for about 20 minutes, or until the underside of the crust is browned and the cheese is bubbly and golden brown. Garnish with a fresh basil leaf.
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