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Heirloom Tomato Pesto Pizza

1 heaping tbsp. dry yeast
1¼ cups warm water
2 cups flour
1 cup whole wheat flour
1 tsp. salt
½ cup basil pesto (see below)
Heirloom tomatoes, sliced
2 cups mozzarella cheese (shredded)

   Stir yeast and water together in large bowl till yeast is dissolved. Add flour to make soft dough. Knead 8-10 minutes, till smooth and elastic. Place in greased bowl, cover with damp cloth, and let rise till doubled in bulk, 45-55 minutes. Generously grease pizza stone or baking sheet with olive oil. Press dough onto pan and bake at 450° 5-8 minutes. Spread pesto on crust. Top with tomatoes and cheese. Garnish with fresh basil leaves (optional). Bake at 450° until cheese is melted, 5-8 minutes.

To make pesto: Finely chop in food processor ½ c. packed basil leaves and tender stems, 1 clove garlic, 3 tbsp. pine nuts or walnuts, 1½ tbsp. grated Parmesan, and ¼ tsp. salt. Add gradually 3 tbsp. olive oil as food processor runs, to make thick paste.

—a Strawberry Hill Farm recipe

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