Fabulous Florentine Pizza
photo by MsBindy
- Ready In:
- 3hrs
- Ingredients:
- 17
- Yields:
-
8 slices
ingredients
-
Pizza Dough (using a bread machine)
- 118.29 ml warm water (not too hot)
- 14.79 ml vegetable oil
- 14.79 ml sugar
- 2.46 ml salt
- 354.88 ml all-purpose flour
- 6.16 ml yeast
-
Pesto
- 473.18 ml fresh basil leaves, packed
- 7.39 ml garlic, minced
- 78.78 ml pine nuts
- 78.78 ml olive oil
- 78.78 ml parmesan cheese
- salt and pepper, to taste
-
Pizza Toppings
- 85.04-113.39 g fresh spinach, chopped
- 113.39 g mushrooms, sliced
- 85.04 g sun-dried tomatoes, julienne cut
- 354.88 ml mozzarella cheese, shredded
- 118.29 ml asiago cheese, shredded
directions
- Put the pizza dough ingredients in to a breadmaker (in the order specified by your breadmachine), and process on pizza dough cycle.
- When cycle completes, remove the dough from the machine and put it in a bowl sprayed with cooking spray; cover it and let it rest for about 30 minutes.
- After 30 minutes, roll out the dough and put it on a greased 15 inch pizza stone sprinkled with some corn meal.
- Bake in 375F oven for about 5 minutes. Because the toppings on this pizza will generate some moisture, pre-baking the crust for a few minutes will prevent the pizza from becoming soggy. There's nothing worse than a soggy pizza! After pre-baking the crust, remove the pizza from the oven, and raise the temperature to 430°F If your pesto and toppings aren't ready yet, cover the crust with a cloth and set aside while preparing the toppings.
- While pizza dough is processing, make the pesto. You will have more pesto than you will need for the pizza. But, it is better to have a little too much, than to come up short! Just save the extra in the fridge and use for something else. In a food processor or blender, blend the basil, garlic and pine nuts.
- Slowly add the oil and continue to blend.
- Add the parmesan cheese and blend until creamy.
- Add salt and pepper to taste.
- Set the pesto aside.
- Prepare the pizza toppings. Slice the mushrooms, chop the spinach fairly fine, julienne cut the sundried tomatoes; shred the 2 cheeses and mix the cheeses together.
- Prepare the pizza! Spread the pesto on the pizza dough. Depending on your preference, you will probably want between 1/2 cup - 3/4 cup of pesto. Spread it right out to the edges.
- Add the toppings; first the spinach, then the mushrooms, then the sun-dried tomatoes, and finally the cheeses.
- Bake in a 430F oven for about 15 minutes.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<embed src="http://walkertracker.com/badge/v1/flashbadge.swf?id=Ms*Bindy&date=20070316" width="140" height="200" type="application/x-shockwave-flash" /></embed>
<a href="http://walkertracker.com/walker.php?Ms*Bindy&i=1eb0d8f2e3b" title="A walking community for pedometer geeks">View Ms*Bindy's Step Blog at Walker Tracker</a>