Monday, January 11, 2016

Day 11 Pesto Pizza

Pesto Pizza


1 Cup Rye Flour
1 1/4 Cup All Purpose Flour
3/4 Brown Rice Flour
1 Cup warm Water
1 Tablespoon Yeast
1 Teaspoon Salt
1 Tablespoon Safflower Seed Oil

1. Pre heat oven to 475 with a baking stone inside.  Sprinkle yeast on top of warm water and let sit until foamy, about 10 minutes.
Dough is ready to use

2.  Add rye, brown rice and 1 cup of all purpose flour to a food processor fitted with a plastic dough mixer.  Add salt and mix well.  Add the oil and yeast water.  Process until a ball forms.

3.  Roll dough out on a flat surface with the 1/4 all purpose flour.  Roll to desired thickness for a pizza.  Transfer to a oven peel with a piece of parchment paper covering the surface.  Crimp the edges.


1 Cup Pesto
1 Onion, sliced
1 Cup Grape Tomatoes, halved
12 Green Olives, sliced
2 Tablespoons Nutritional Yeast

1.  Spread the pesto over the surface of the dough.

2.  Scatter the onion, tomatoes and lives on top of the pizza.  Sprinkle with nutritional yeast.
Oven ready pizza

3.  Transfer to oven and cook 20 -30 minutes.  Return to peel and slice.

Soundtrack - Father John Misty - I Love You, Honeybear
Wine - 2005 Chassagne Montrachet from Bernard Morey

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