Pizza Pizza!

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Home-made pizza is the best! hands down.  It’s fun.  It’s easy.  And you get to control your toppings.  It’s amazing.  THE hardest part was putting in some muscle when rolling out the pizza dough but it’s such a cinch after you get over that hurdle.  Martha Stewart features Chris Bianco’s Pizza Dough recipe here which includes step-by-step photo instructions.  It makes four 12 in round pizzas.  Here are some tips:

Use a big bowl while letting dough rise.  Allow it to rise the allotted time.  Your dough might get smelly but that’s the gas that’s being produced and you must press it out.  I made the dough the night before and refrigerated it in four separate rounds.  I lightly floured my surface and rolled out my dough which took some time but you’ll get there.   Lightly oil the pan that you use to put your dough on.  Bake the crust in the oven at 350 F for 10 min.  Take it out and add on your toppings.

For one of my pizzas, I did a fresh basil pesto sauce with cremini mushrooms, orange bell peppers (soo sweet) and feta cheese.  I hadn’t made any pesto before, thinking it was a hard process but thanks to the handy-dandy food processor, it only took minutes. 


Basil Pesto (adapted from here)

1 oz Parmesan cheese

2 cloves garlic

2 cups basil

1/4 cup toasted pine nuts

1/4 tsp salt

olive oil

Start by pulsing your garlic and cheese in the food processor.  Once that is chopped, add in your basil till it is in shreds.  Drizzle in olive oil while the machine is running to your desired consistency.  The more you add, the thinner the sauce.  Toast your pine nuts over the stove in a non-stick frying pan if they aren’t already toasted.  Just add the nuts straight to the pan and stir them around until they’re are golden and add them into the pesto mixture.  Pulse until you have a smooth consistency.

Put it in a jar and cover if it is for later use.  It will brown if left open.  Note:  You can use spinach and mint if you want to reduce the amount of basil in the mixture as basil can get a little expensive.


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