Veggie Pizza With Pesto
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
58
Spice
37
Sweetness
28
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Ricotta Cheese3 cups
Water (cold)1 tbsp
Honey3 cups
Bread Flour1 cup
Extra-Virgin Olive Oil1 large
Garlic (clove)Directions:
1
Watch how to make this recipe
2
Heat a grill to medium-high heat and shut the lid
3
Let the grill heat for 20 minutes
4
Add a few glugs of olive oil to a small bowl and season with a pinch of salt
5
Add the leeks to a small bowl and drizzle with olive oil
6
Season with salt and pepper
7
Sprinkle your work surface with flour
8
Flatten the Homemade Pizza Dough with your hands and use your fingertips around the edges to define the crust
9
Flatten the center and stretch the pizza to a 12-inch round while rotating
10
You can toss it up into the air to get a nice stretch
11
Have all of your sauces, olive oil, toppings and spoons set out on a sheet tray next to your grill
12
You have to have everything prepped and ready to go when grilling pizzas
13
Turn one side of your grill down to medium and keep the other side of the grill on medium-high
14
Place the dough on the medium-high side of the grill and quickly brush all over with olive oil
15
Let the dough cook just until the dough is firm on the bottom and has some nice char marks, 1 to 2 minutes
16
Flip the dough over to the cooler side of the grill by using either a sheet tray turned upside down or a pizza peel
17
Brush the other side of the dough with olive oil, then top the pizza
18
Spread the Broccoli Pesto out from the center, leaving an edge for the crust
19
Spread out the mozzarella, then evenly distribute the leeks and ricotta cheese
20
Close the grill and cook until the cheese is melted and the crust is cooked through, about 5 minutes
21
Remove with a pizza peel or sheet tray
22
Place on a cutting board and slice up and serve
23
Sprinkle with some Parmesan before serving
24
Stir the yeast, warm water and honey together in the bottom of a standing mixer bowl
25
Stir in 1/2 cup of the all-purpose flour
26
Mix until combined
27
Let sit until the mixture looks bubbly and foamy and the yeast is activated, about 30 minutes
28
Preheat the oven to 200 degrees F
29
Once the oven is warm, turn it off
30
Outfit a standing mixer with a dough hook
31
Oil a large bowl with olive oil
32
In a medium bowl, whisk together the remaining 3/4 cups all-purpose flour, the bread flour and salt until well blended
33
Turn the mixer on and add the cold water and olive oil to the bubbly yeast mixture
34
Add the flour by scoopfuls
35
Knead for 5 minutes until the dough comes together into a ball
36
Sprinkle some flour down on your cutting board and knead the dough by hand for another minute or so until it's smooth and elastic
37
Place the dough in the bowl and flip to coat all sides with oil
38
Cover with a kitchen towel and wait until doubled in size, about 2 hours
39
Punch down and let rise again for 1 1/2 more hours
40
Split the dough into 2 equal-size balls, cover with a slightly damp tea towel and let rest for 10 minutes before stretching
41
Bring a large saucepan of water to a boil
42
Add a big pinch of salt and stir in the broccoli
43
Boil the broccoli until very tender, about 5 minutes
44
Drain the broccoli in a colander in the sink and rinse under very cold water to stop the cooking
45
Add the broccoli, Parmesan, pistachios, basil, olive oil and garlic to a food processor and process until smooth
46
Season the pesto with a small pinch of salt and pepper