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Entrée – Vegetarian
Green Pizza

This recipe was inspired by
Kathy Becker of Montoursville, PA (USA).

Yield: two 10-inch pizzas


Step 1 - Crust
1 pt. instant yeast
1 tsp. sugar
1 c. warm water (105°F)
1 1/2 c. all-purpose flour`
1 tsp. salt
2 Tbsp. olive oil

Step 2 - Filling
1/4 c. grated Parmesan cheese
2 each cloves fresh garlic
1/2 tsp. salt
1 pt. fresh loose-packed basil leaves
1/4 c. pine nuts
1/2 c. olive oil

Step 3 - Topping and Finishing
8 oz. shredded mozzarella cheese

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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