Europe

Italian Tomato Pesto and Spinach Artichoke Pizza

October 9, 2014 /

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Italian Tomato Pesto and Spinach Artichoke Pizza
Cuisine: European
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 4-6
Ingredients
  • Pesto:
  • 2 tsp oregano
  • 2 tsp basil
  • 2 tsp rosemary
  • 1 tsp crushed chili
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 Tbsp garlic
  • Dough:
  • 4 cups flour
  • 1 tsp salt
  • 1 Tbs yeast
  • 1 Tbs honey
  • 1/1/2 cups water
  • Spinach Artichoke Toppings:
  • Olive oil
  • Mozzarella
  • Spinach
  • Artichoke hearts
  • Feta
  • Balsamic
  • Tomato Pesto Toppings:
  • Olive Oil
  • Pesto
  • Mozzarella
  • Tomato
  • Spinach
  • Fresh basil
Instructions
  1. Combine spices and mix together to create Pesto blend. Set aside.
  2. Preheat oven to 400 degrees F.
  3. Mix yeast, honey, and 1/2 cup water together in a large mixing bowl. Let sit for 5 minutes.
  4. Once mixture begins to foam add 4 cups flour, 1 tsp salt, and 1 cup water.
  5. Knead for 5 minutes, or until evenly mixed and then transfer to flour-dusted counter.
  6. Knead with hands for 5 minutes, or until dough is smooth and elastic. Cover and let rise for 20 minutes or until dough doubles in size.
  7. Divide dough in half and roll into two 12-inch pizzas, about 1/4 inch thick.
  8. Put pizzas on flour-dusted baking sheet and bake for 5 minutes. Remove from oven.
  9. For Spinach Artichoke Pizza, lightly brush pizza with olive oil and top with mozzarella, artichoke hearts, spinach, feta, and balsamic.
  10. For Tomato Basil Pizza, lightly brush pizza with olive oil, and top with Pesto Blend, mozzarella, tomato, spinach, and fresh basil.
  11. Return pizzas to oven for 10 minutes or until the crust is golden brown. Enjoy.

 

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