| Total sodium: 291mg |
Servings: 6 |
Bake Time: 12-15 minutes |
Pizza Dough made in Kitchen Aid or in mixing bowl. This recipe includes the dough and the pesto recipes. Dough may be used for any pizza.
Ingredients:
- 1/2 c. warm water
- 1/4 t. sugar or honey
- 1 1/4 t. dry yeast
- 1 T. olive oil
- 1 1/2 c. flour or bread flour
- 1 T. Italian Seasoning
- 1/3 c. Kalena’s Pesto (I use the basil and parsley for this pizza)
- 3 Roma tomatoes, sliced thinly
- 3-4 ounces fresh mozzarella cheese, in thin slices if possible
Directions:
Pour the water into the mixing bowl, add the sugar and yeast. Allow the yeast to bubble up and become foamy.
Into the mixing bowl add the oil, flour and seasoning.Mix with dough hook or spoon, until the mixture forms a ball.
Flour a counter top and place the dough on the flour. Knead a few times, Place into a bowl that is oiled. Turn the dough to make sure all the dough is oiled. Cover the dough and let sit in warm area for 1 – 1 1/2 hours, until doubled.
Preheat your oven to 425 degrees.
Gently punch down dough, and place onto the floured counter top again. Cover with plastic wrap for 10 minutes to rest.
Remove plastic wrap from dough, using your hands or a rolling pin, roll the dough into a 14 inch circle or to fit your pizza pan or cookie sheet. Spread the dough on the pizza pan. If desired you can brush olive oil on edges of crust. .Bake for 5-6 minutes. Remove from oven.
Spread about 1/3 c. Kalena’s Pesto on the baked dough. Top with sliced tomatoes and mozzarella.
Bake 12-15 minutes.
Makes 6 servings.
291mg sodium for entire pizza.
Kalena’s Pesto
Ingredients
- 1 cup cilantro (or parsley we couldn’t find it today and using cilantro worked amazing)
- 1 cup basil leaves
- 1/2 cup mixed unsalted nuts (mine had hazelnut, peanuts, walnuts, and almonds) lightly toasted in dry skillet for extra flavor
- 4 pieces of garlic
- Pepper, red pepper flakes if you like heat, teaspoon tyme, teaspoon oregano.
Directions:
In food processed blend garlic and mixed nuts,then add spices, blend, add in the cilantro and basil, blend and slowly drizzle in between 1/3-1/2 cup olive oil (I did 1/3 and then added water to reduce the oil) I also added the juice of a lemon for extra fresh flavor.
