The best delicious Pesto Pizza Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pesto Pizza Bread recipe today!
Hello my friends, this Pesto Pizza Bread recipe will not disappoint, I promise! Made with simple ingredients, our Pesto Pizza Bread is amazingly delicious, and addictive, everyone will be asking for more Pesto Pizza Bread.
What Makes This Pesto Pizza Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pesto Pizza Bread.
Ready to make this Pesto Pizza Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-PIZZA DOUGH-
2 1/2 c Flour 1 tb Olive Oil
1 pk Dry Yeast 1 tb Honey
1/2 ts Salt Egg wash
2/3 c Water – 120 to 130 degrees
-PESTO SAUCE-
2 c Tightly packed fresh basil 1 ts Salt
-leaves 2 oz Freshly grated imported
1/2 c Oil olive -parmesan cheese
1/3 c Pine nuts 1 oz Freshly grated pecorino
1 lg Clove garlic or to taste -romano cheese
1/2 ts Freshly ground pepper
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 1/2 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.
Yields
4 servings
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