It’s ironic that this recipe comes from my friend Bethany, because it’s called “Alyssa’s Pesto Pizza.” Bethany made this several months ago for our dinner exchange group. We loved it so much, that it’s now become a staple at our house. If only pesto were fat free….
Alyssa’s Pesto Pizza
2 containers Buitoni pesto sauce (found by the fresh, refrigerated pasta)
½ c. pine nuts
1-2 tomatoes, diced
red onion thinly sliced
artichoke hearts, sliced
2 c. mozzarella cheese
The recipe actually calls for a Boboli crust, but I always prefer making my quick and easy fat free pizza dough recipe instead.
Combine the following ingredients and let yeast activate for at least 5 minutes:
1 T. yeast
1 T. sugar
1 ½ c. warm water
1 tsp. salt
4 c. flour
Mix well and then knead for about 5 minutes, or until dough is soft and pliable. (I always use the dough hook attachment on my KitchenAid and just let it do its thing!)
Cover with wet paper towels and a dish towel and let rise in 170 degree oven for about 20 minutes or until double in size. Spread dough evenly over greased pizza pan or cookie sheet. (I spray the edges with FF spray butter and garlic salt for flavor.) Let rise, covered in oven for 7 more minutes. Raise oven temperature to 375 degrees. Bake the dough for 5 minutes before adding toppings. This will ensure that it is not doughy in the middle.
Spread pesto on crust, and add all toppings, ending with cheese. Bake until toppings and cheese begin to brown.