PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA
Loaded with basil pesto, fresh tomatoes and mozzarella, pesto pizza is the ultimate summer pizza.
Provided by Jennifer Segal
Categories Dinner
Yield 4 (Makes two 12x8-inch pizzas)
Number Of Ingredients 13
Steps:
- Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
- Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
- When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
- Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.
- Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.
- Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.
- Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, olive oil, and salt, and proceed with the recipe.
- Make Ahead Instructions: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching.
Nutrition Facts : Calories 950, Fat 57g, Carbohydrate 80g, Protein 32g, SaturatedFat 10g, Sugar 3g, Fiber 6g, Sodium 1663mg, Cholesterol 60mg
EASY CREAMY PESTO
I use pre-made or prepared pesto. Pesto concentrate also works great. Very simple and really tasty sauce. Great over pasta, veggies, and chicken. Enjoy!
Provided by sarah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
- Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.5 g, Cholesterol 105.3 mg, Fat 35.4 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 20.2 g, Sodium 740 mg, Sugar 0.1 g
PESTO CREAM SAUCE
Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.
Provided by mailbelle
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
- Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
- Stir in 1/2 cup parmesan cheese until melted.
PIZZA WITH CARAMELIZED ONIONS AND CRISPY BACON
Provided by Food Network
Categories appetizer
Time 4h15m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 17
Steps:
- Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
- In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.
- In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.
- On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
- Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
PESTO AND MOZZARELLA FRENCH BREAD PIZZA
Basil is the classic choice for this alternative to red sauce, but blend in any tender, flavorful herbs or greens like parsley, spinach, or arugula depending on what you have around. This pesto recipe doubles easily and freezes well, too: Transfer the finished pesto to an ice cube tray and freeze until firm. Pop the frozen pesto into a resealable bag, and keep it in the freezer for up to three months. Defrost whenever a pasta or pizza craving calls, though you can certainly use store-bought pesto to make things even easier. Fresh mozzarella creates excellent cheese pulls, but feel free to play around with other soft cheeses: A crumbling of feta or goat cheese would make delicious variations.
Provided by Dawn Perry
Categories pizza and calzones
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the pesto: Heat the oven to 450 degrees with a rack in the middle position. Combine basil, 1 garlic clove and pine nuts in a food processor, and pulse until finely chopped. With the machine running, stream in the olive oil. Scrape down the sides of the bowl, add Parmesan and salt, and pulse to combine.
- Prepare the pizza: Combine the 1/4 cup olive oil and grated garlic in a small pot over medium. Cook, swirling occasionally, until the garlic starts to sizzle (but doesn't begin to brown), 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Spread the pesto over the two halves all the way to the edges and top with the cheese. Return to the oven and bake until the cheese is evenly melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Top with red-pepper flakes, oregano and more Parmesan, if you like.
PESTO CREAM SAUCE
This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!
Provided by rosiella
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 52.2 g, Cholesterol 154.9 mg, Fat 38.3 g, Fiber 3.8 g, Protein 33.6 g, SaturatedFat 16.6 g, Sodium 738.2 mg, Sugar 6.8 g
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