Mozzarella, Tomato & Pesto Pizza

Here is yet another yummy Pizza we’ve made. We really like the wheat and white crust recipes. We used the wheat recipe for this pizza.

White Pizza Crust

Proofing Yeast:

*1 cup warm Water
*1 tablespoon Dry Active Yeast
*2 teaspoon Sugar, food for the yeast

In a small bowl add the above ingredients, let sit until bubbly.
Whisk together:

*1/2 teaspoon Salt
*1 teaspoon Garlic Powder
*2 cups Bread Flour, more if needed

Add:

*1 tablespoon Extra Light Olive Oil

Combine the above ingredients and knead into a soft ball. Roll out soft ball dough into a circle, until right size for your pizza pan. I used an extra-large pizza Pan. I like to use a pizza pan that has holes in the bottom and spray well with cooking spray. (You can also use a very small amount of corn meal on the bottom of pizza pan to help with sticking. )

Note: Fold over the edge of the pizza if you like a thick Crust.
Bake the pizza crust at 500*F for 5 minutes, then remove pizza crust from the oven adding the toppings and bake another 10 minutes.

Wheat Pizza Crust

Proofing Yeast:

*2 tablespoons Honey
*1 1/2 cups Warm Water
*1 tablespoon active Dry Yeast

Dissolve Honey in warm water and add the dry yeast and let rise until bubbly.

Add dry ingredients along with:

*1 teaspoon Salt
*1 tablespoon Light Olive Oil

Dry Ingredients:

*2 cups Whole Wheat Flour
*1 1/2 Cups All-Purpose Flour
*1 teaspoon garlic Powder
*1 teaspoon dry Oregano
*1 teaspoon dry Italian Seasoning

Knead together all the above ingredients for about 10 minutes or until dough becomes smooth and elastic. Cover dough in a greased bowl and let rise for an hour or until double in bulk.

After rising divide dough into two balls and roll out two thin crusts or make one extra-large crust.

I used an extra-large pizza Pan. I like to use a pizza pan that has holes in the bottom and spray well with cooking spray. (You can also use a very small amount of corn meal on the bottom of pizza pan to help with sticking. )

Note: Fold over the edge of the pizza if you like a thick Crust.
Bake the pizza crust at 500*F for 3 minutes, then remove pizza crust from the oven lowering the temperature to 425*F. And add the toppings to partially cooked crust and bake another 8-10 minutes or until crust is golden brown.

Pizza Crust Recipe adapted from taste better from scratch

Pizza Toppings:

*1/2-1 cup Pesto of your choice, I used homemade frozen pesto see Here
*1/2-1 cup halved Cherry or Grape tomatoes
*2 cups shredded Mozzarella Cheese

Layer toppings on partially cooked pizza crust and finish baking.