We LOVE making homemade pizzas…it’s become a Friday night tradition in our house. It can be very easy too, with the help of a bread machine (which makes the dough in 50 minutes), a pizza stone, and a wooden paddle (to transfer each pizza). I recently made a pesto pizza that was a hit and wanted to share!
Bread machine-made dough:
(Check what recipe your machine has, but this is my recipe)
3/4 cup warm water
1 TBSP sugar
1 TBSP olive oil
2 1/4 cup flour – I use half whole wheat
1/2 tsp salt
1 tsp Breadmachine quick rise yeast
It takes my machine 50 minutes to mix, and let it rise and it’s totally ready for rolling out pizzas!
During this time, I heat the pizza stone in the oven at 475 degrees.
Ingredients for Pesto Pizza
Basil pesto sauce – the amount depends on how many pizzas you are making – we love the large jar from Costco
Real mozzarella – the kind that is in a ball
Optional: Fresh basil leaves
Optional: Fresh Tomato slices
|Wooden paddle makes transferring very easy!|
Break each loaf of dough up into 4-6 smaller balls of dough (depending on how large or small you want them). Roll out each ball into a 1/4 inch-thick circles. If you are using a wooden paddle to transfer the dough, lightly flour that surface so the dough circles slide off nicely. Place each one onto the hot pizza stone in the oven, bake for 4 minutes, remove. Do all of the dough at this time.
|Note the coals are moved to the sides – not directly under the pizza|
If you are grilling the pizzas, make sure the coals (or heat source) are moved to the sides of the grill – not directly under the pizzas (or they will burn!) It might take some practice to get the right amount of cooking time and temp, but just keep an eye on the bottom of each pizza so it doesn’t burn. The cheese melts better if the cover is on. If the bottoms are done, but the cheese is unmelted, you could always just pop them into the oven on low-broil to get it melted to your liking, but it should be OK on the grill if the temp is right.
|Pizza stone – a great investment!|