In line with my goal of stepping up my baking, I’ve made my first pizza from scratch! As any good partially Italian girl, I am very picky about my sauces. So when I discovered that my local Costco makes the BEST pesto I have ever had in my life, all I want to do is cook with pesto (just as a reference, it’s Kirkland Pesto — it’s worth it to get a membership just to have it). Throw some feta, onions and cherry tomatoes on top and you get a delicious pizza. My mother was nervous about feta on pizza. She’s a classic pizza type of gal. But I’m proud to say I have turned her into a believer. Keep reading for the recipe….
Total Time: 2 hours (but there is a lot of sitting and waiting time)
Cook Time: 15-20 minutes
1 Packet (Envelope) Active Dry Yeast
1 Cup Warm Water
1 teaspoon Sugar
½ teaspoon Salt
2 teaspoons of Olive Oil
3 cups of All-Purpose Flour
¼ – ½ cup Kirkland Pesto
About 10 cherry tomatoes
½ Yellow Onion
1 container of Nikos Tomato Basil Feta
(1) Put one cup of warm water in a large bowl. Pour the packet of yeast and 1 teaspoon of sugar into the water. Stir well. The mixture will become frothy/foamy. Let it sit for 10 minutes. When the mixture has almost doubled in size it will be ready.
(2) Add the salt and oil to the yeast mixture and stir well. Then add three cups of flour. Add a little extra flour if you need to until the bowl is clean.
(3) Once completely mixed, begin kneading the dough. For me, there were some flaky parts that weren’t completely mixed with the dough. Just add it in handfuls and keep folding the dough over in half to mix it. After kneading the dough, place in the bowl, and cover the bowl with a damp cloth. Let the dough rise for 1 hour.
(4) Place oven on 450 degrees. Flour a large surface and place the risen dough on the surface. With a lightly floured rolling-pin, begin rolling the dough to make it large enough to fit your pan. Don’t worry if it doesn’t look perfectly circular, you can always adjust it when you get it on the pizza pan.
(5) Brush the pizza pan with some olive oil. Place the dough on the pan and push it to cover all the edges. Here, is where you can make the dough more circular. Poke the dough with a fork to let it breath. Bake the dough for 5 minutes.
(6) Cover the dough of the pizza with the pesto. You can add more or less depending on how you like it. There will be spots that may seem to have more pesto than others, just because of the consistency of pesto. But just try to make it as even as possible, and I wouldn’t use too much.
(8) Bake for another 10 – 15 minutes. For me, I only did 12 minutes, but if you want a toastier pizza or more doughy adjust the time accordingly.
~~ If you want to make a whole wheat dough, I used 2 cups of whole wheat flour and 1 cup of all-purpose flour. Your dough, after rising, may be a bit stickier. Just add a pinch of flour and fold in, until the stickiness goes away. Remember, that the floured surface and the floured rolling-pin will add some to the dough, so don’t add too much extra flour.
~~ To spice up the dough a bit, in Step 3 while pouring the olive oil and salt, but before adding flour, you can add a tablespoon of Italian Seasoning. I’m a McCormick’s girl for life, so I like their Italian Seasoning, but whatever your favorite is should work.