Pesto Pizza Bread
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Pesto Pizza Bread
  Pesto    Pizza    Bread  
Last updated 6/12/2012 12:44:43 AM. Recipe ID 4264. Report a problem with this recipe.
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      Title: Pesto pizza bread
 Categories: Breads, Pizza
      Yield: 4 Servings
 
MMMMM------------------------PIZZA DOUGH-----------------------------
  2 1/2 c  Flour
      1 pk Dry Yeast
    1/2 ts Salt
    2/3 c  Water - 120 to 130 degrees
      1 tb Olive Oil
      1 tb Honey
           Egg wash

MMMMM------------------------PESTO SAUCE-----------------------------
      2 c  Tightly packed fresh basil
           -leaves
    1/2 c  Oil olive
    1/3 c  Pine nuts
      1 lg Clove garlic or to taste
    1/2 ts Freshly ground pepper
      1 ts Salt
      2 oz Freshly grated imported
           -parmesan cheese
      1 oz Freshly grated pecorino
           -romano cheese
 
  For sauce: combine first 6 ingredients in processor or blender and
  puree, stopping machine as necessary to scape down sides of
  container. Pour into bowl. Stir in cheeses, cover and refrigerate.
  Flavor is better if cheese are grated and added just before using.
  For bread: Grease two 14 inch pizza pans or heavy baking sheets and
  sprinkle with cornmeal. Oil large micing bowl and set aside. Pour
  warm water into another large bowl. Add yeast and honey and stir
  until dissolved. Let Mixture stand until formy, about 10 minutes.
  Stir in oil and salt. Mix in flour 1/2 cup at a time and knead until
  dough is smooth, shiney and elastic. Transfer to oiled bowl and let
  double in size. Punch down and knead briefly. Let rest 5 minutes.
  Shape into two pizza pies. Pinching up crusts to form a rim. Brush
  twice with egg wash. Divide pesto between each crust. Let stand for
  30 minutes. Preheat oven 400 degrees. Bake until crusts are golden
  brown, about 20 to 30 minutes. Let stand 5 minutes before cutting
  into wedges. For variation, arrange slices of fontina, bel paese,
  mozzarella or provolone cheese over pesto sauce before baking.
 




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Recipe ID 4264 (Apr 03, 2005)

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