Pesto Pizza with Olives and Tomatoes
I am now beginning my studies with artisan bread, aka lean bread (bread that is low in sugar and fat). I thought pizza dough would be a good start because it is a very simple Straight Dough. The Straight Dough Method has only one step, combine all of the ingredients together and mix. I still took two steps with this recipe. I mixed the yeast into water and let that sit for a few minutes prior to mixing everything together. Depending on the yeast you use you may not have to do that, however. This is a delicious pizza dough, and it is so easy. I don’t mean to brag, but I made this dough while holding my 11 month old. Yeah, that’s how I roll.
One more thing I might mention… I used Italian 00 flour in place of All-Purpose flour. Both work equally well. I did find, however, that the Italian 00 pizza dough was more tender. In case you were wondering what the difference was between Italian 00 and All-Purpose flour- Italian 00 is a finer ground flour. I think there is a baking experiment in my future…
- 2 packets Active Yeast
- 1 1/2 cups luke warm Water
- 1/4 cup Olive Oil
- 2 TBS. (26 grams) Granulated Sugar
- 2 tsp. (11 grams) Salt
- 4 cups (564 grams) plus more for dusting Italian 00 Flour or All-Purpose Flour
- In a small bowl, pour in yeast and water. Let sit for 5 minutes then mix in the olive oil, sugar, and salt.
- Measure flour in a large bowl. Create a well in the middle and pour in yeast mixture.
- Mix until dough comes together.
- Transfer dough to large oiled bowl, cover with a towel and let rise until doubled in size (about an hour).
- Turn out onto a lightly floured work surface and knead 1 or 2 times.
- Roll or pat out into desired shape, about a 1/3" thick.
Mixing it all together
Before the rise
After an hour rise
- 1 lb. Pizza Dough
- 1 cup of Pesto
- 1/2 cup of Olives, coarsely chopped
- 1 Tomato, cut into slices
- Olive Oil to coat
- Preheat oven to 400 degrees F.
- Roll or pat out pizza dough on a pizza pan to desired shape.
- Gently brush a thin coating of olive oil on pizza dough.
- Spoon pesto on top of dough.
- Place sliced tomatoes and sprinkle olives on top of dough.
- Bake for 20 minutes.
Rolled out about 12″
Mise en place
Ready for the oven
My little red head pops up anywhere
