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ENTRÉES
If you have not tried pesto on a pizza before, you are missing out! In place
of the mozzarella, you can try a soft goat cheese for a tangy twist.
PESTO PIZZA
Makes one 14-inch pizza (8 servings)
Active Time: 15 minutes
Inactive Time: 35 to 40 minutes
1. Prepare the Pizza Dough and allow to rise. Position
the top rack of the oven about 8 inches from the top.
If using a baking stone, place it on the rack. Preheat
oven to 500°F for 30 minutes or longer.
2. Insert the medium shredding disc into the work bowl
of the food processor. Shred the mozzarella on High;
reserve.
3. Remove the shredding disc and insert the slicing disc
at setting 4. Insert the tomato into the feed tube, with
the flat end down, and slice on High.
4. On a lightly floured work surface, gently press the
dough down with your fingertips to flatten slightly
and then stretch into a 14-inch round. Place on a
baker’s peel that has been generously sprinkled with
cornmeal, or on a perforated pizza pan, a pizza
screen or baking sheet without sides that has been
sprinkled with cornmeal. Brush the edges of the pizza
dough with the olive oil. Spread the pesto on top of
the dough, leaving about a ¼-inch edge. Sprinkle
with the mozzarella and then top with the tomato
slices. Carefully slide the pizza onto the stone, if using
(position the peel over the back edge of the stone,
and use a rocking motion to shake and slide the pizza
off the peel onto the stone), or place the pan into the
hot oven.
5. Bake the pizza for 8 to 10 minutes, until the top is
bubbly and the edges of the dough are golden
brown, puffed and crispy. Remove from the oven and
let rest on a rack for 2 to 3 minutes before slicing.
Nutritional information per serving:
Calories 198 (47% from fat) • carb. 20g • pro. 7g • fat 10g
• sat. fat 3g • chol. 12mg • sod. 356mg • calc. 98mg • fiber 1g
1 RECIPE PIZZA DOUGH (PAGE 50)
4
OUNCES MOZZARELLA (NOT
“FRESH”), WELL-CHILLED*
1 PLUM TOMATO, END CUT FLAT
CORNMEAL FOR SPRINKLING
1 TEASPOON OLIVE OIL, FOR
BRUSHING
1
⁄3
CUP BASIL PESTO (PURCHASED OR
USE RECIPE ON PAGE 21)
* IT IS BEST TO PUT THE MOZZARELLA IN
THE FREEZER FOR ABOUT 10, BUT NO MORE
THAN 15 MINUTES PRIOR TO SHREDDING.