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spinach-pesto-pizza

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Ingredients

Dough:

  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 envelope dry yeast
  • 3 tablespoons olive oil
  • 3 cups flour or more as needed
  • 1-½ teaspoons salt

Pesto:

  • 3 cloves garlic, peeled
  • 1 cup fresh basil leaves
  • 1 cup fresh baby spinach leaves
  • ¼ cup pine nuts
  • ½ cup freshly grated Parmesan cheese
  • 1/3 cup extra-virgin olive oil

Topping:

  • 2 cups grated mozzarella cheese
  • 4 to 5 firm-ripe plum tomatoes, sliced ½ inch thick

Directions

1. To make the dough, combine water and sugar in food processor. Sprinkle yeast over and let stand until foamy, about 10 minutes. Add olive oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.

2. Turn dough out onto a work surface and knead to form a smooth ball. Place in a greased bowl, turning to coat entire surface with oil. Cover and left rise in a warm spot until doubled, about 45 minutes.

3. To make the pesto, drop the garlic cloves into the running food processor to mince. Stop machine and add basil, spinach, pine nuts and Parmesan cheese. Pulse to finely chop. Turn machine on and pour in olive oil process to puree to a thick paste.

4. Preheat oven to 450°F. Punch down dough and roll or press out to fit a ½-inch pizza pan or to form a round on a greased baking sheet. Spread crust with pesto, sprinkle with mozzarella cheese and top with tomatoes. Bake for 12 to 15 minutes or until crust is brown and crispy.

Notes

To save time, use a prepared ball of dough or even use a prebaked pizza crust.


© 2005 Phillis M. Carey
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

452kcal (23%)
568mg (24%)
41g
2g
26g (39%)
0g
7g (35%)
14g
3g
28mg (9%)
3g
15g
38mg
221mg
103mcg RAE (3%)
6mg (10%)
233mg (23%)
3mg (17%)
 

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