Thursday, April 25, 2013

Homemade Pizza with Pesto, Goat Cheese, Pears

My friend Stevie Numbers had a Holiday Pizza Party back in December and it opened my eyes to making your own pizza dough.  It was hard to go back to making pizza on Boboli crusts after trying his simple but tasty pizza dough recipe.

His recipe is very similar to a standard pizza dough recipe you can find on the Nets:
2 cups of flour (I made it scant 2 cups to keep it a little smaller)
1 pack of yeast (I used quick rise)
1 tablespoon of sugar
1 cup of warm water
1 tsp of olive oil drizzled on the dough after formed and resting

After mixing the flour, yeast, and sugar add the warm water and form the dough.  I let it rest for 1 hour (with a damp towel on top of the bowl), as DB~ made a quick errand run.  This was the second time I made my own dough and it was much improved this time.  The first time was perfectly fine, but this one was much lighter -- perhaps to the quick rise yeast or perhaps to the longer rest time.

For the topping, I made a quick pesto with some basil I had laying around.  I added a 1/4 cup of grated mozzarella, some pine nuts, and a splash of olive oil to keep it moving in the food processor.  After I put some flour on my pizza stone, I added the dough to the stone and worked it around the circle.  I spread the pesto, added some crumbled goat cheese, sliced some ultra-thin pears, and then topped with some chopped wild chives we foraged last week in North Park..

I baked it at 450 degrees for 12 minutes

It was fantastic and one of my favorite specialty pizzas we've ever had.  It was so light and the basil pesto was fantastic.  I'll have to ask Numbers to add this one to his deep repertoire of pizza recipes for his next Holiday Party.

1 comment:

  1. Think we need to have this next week! ~