Wednesday, April 9, 2014

Pesto pizza

Pesto Pizza 



For 2 large Pizza

Ingredients

For Dough

4 cups all purpose flour (maida)
6 tea spoon instant dry yeast / active dry east
1 tea spoon salt
1 tea spoon sugar
2 table spoon olive oil
1 cup Luke warm water



For Toppings

2 Cups of pesto sauce 
1 Red capsicum cubed 
1 Green capsicum cubed
1 Yellow capsicum cubed
1 Bowl Green or black olives sliced
1/2 bowl jalapenos sliced in a round shape
2 big tomato's 
1 Cup Mozzarella cheese
1 cup Parmesan cheese 
 You can make your choice toppings with tomatoes, paneer mushroom or whatever you like.

Pesto sauce Recipe

Ingredients

2 cups packed fresh basil leaves
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
salt 
freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese

Ingredients

2 cups packed fresh basil leaves
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
salt 
freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese
Directions
Combine the basil,and pine nuts in a food processor and pulse until coarsely chopped. 
Add 1/2 cup of the oil and process until fully incorporated and smooth. 
Season with salt and pepper.
Mix the cheese and grind it again.

If using immediately, add all the remaining oil and pulse until smooth. 



If freezing, transfer to an air-tight container and drizzle remaining oil over the top. 
Freeze for up to 3 months.

Directions

For Dough

  • Take all purpose flour in a big bowl, add salt and a 2 spoon of olive oil and mix it well.
  • Mix the yeast with the sugar in a bowl add lukewarm water, let it sit for 10 minutes or until bubbles appear on the top
  • Now add this water into flour and mix equally, if needed add some more lukewarm water and make a smooth dough.
  • Cover it in a box and keep it for 2 hours to ferment, You can keep more than to that as well, but with this recipe 2 hours is more then enough.

Preparations 

  • Chop everything and keep it aside.


  • Take a Pizza sauce in Bowl and keep aside,Take the cheese out of refrigerator and let the cheese come to room temperature.
  • Take a dough out from the box, sprinkle  some oil in your palm and then mix the dough again.
  • Now Divide the dough into balls, take one ball and keep the remaining balls in a box and cover it.
  • Working one ball of dough at a time, take one ball of dough and flatten it with rolling pin (balen).


      • Sprinkle a slightly floured work surface will be easy to roll.
      • Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. 
      • Let the dough relax 2 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. 
      • Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
      • Now Fold the flatten bread and make a triangle, So that you can easily shift the base into Pizza pan.




      • After that open the sides.


      • Now brush the Pizza sauce all over around equally.

      • Then Sprinkle both the Cheese equally, Now Add the veggie toppings of your choice.  


      • Preheat the oven for 10 minutes at  350F.
      • Place the Pizza tray in oven for 15 to 20  minutes.
      • You can Check in between if pizza is ready or not until the crust is browned and the cheese is golden.



      Tips

      • I added 3 tea spoon of yeast for 2 cups all purpose flour, If want to add less like 1 tea spoon or so, make dough little early like 5 hours before.  
      • Dough should be properly fermented.
      • You can Use any other toppings for your choice.
      • Make  small pieces of veggies so it can cook properly.

      Thanks,
      Shivi.

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