Pesto Pizza Bread

Submitted by Leslie in Texas

"I have a friend who specifically requests this every time she's asked me to bring an appetizer to a gathering- it's delicious! It's originally from a May 1981 issue of Bon Appetit that featured recipes for an antipasto buffet titled "Antipasto Supreme". The pesto sauce is also excellent over boiled hot linguine or fettuccini.Prep time does not include rising time."

 

• Ready In: 1hr 30mins
• Ingredients: 17
• Yields: 2 14-inch pizzas

ingredients

• Pesto Sauce

• 2 cups tightly packed fresh basil leaves
• 1⁄2 cup olive oil
• 1⁄3 cup pine nuts, toasted
• 1 large garlic clove
• 1 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 2 ounces freshly grated imported parmesan cheese
• 1 ounce freshly grated pecorino romano cheese

• Pizza Bread

• cornmeal
• 2 2⁄3 cups warm water (105 to 115 degrees)
• 1 1⁄4 ounces dry yeast
• 2 teaspoons sugar
• 1⁄3 cup olive oil
• 1 tablespoon salt
• 5 1⁄2 cups unbleached all-purpose flour (about) or 5 1/2 cups bread flour (about)
• 1 egg, lightly beaten with
• 1 tablespoon water

directions

1. For Sauce.
2. Combine first 6 ingredients in processor or blender and puree, stopping machine as necessary to scrape down sides of container; pour into bowl.
3. Stir in cheeses, cover and refrigerate.
4. (Flavor is better if cheeses are grated and added just before using.).
5. For Bread.
6. Grease two 14-inch pizza pans or heavy bottomed baking sheets and sprinkle with cornmeal.
7. Oil large mixing bowl and set aside.
8. Pour 2/3 cup warm water into another large bowl.
9. Add yeast and sugar and stir until disolved.
10. Let mixture stand until foamy, about 10 minutes.
11. Stir in remaining water with olive oil and salt.
12. Mix in about 5 cups of flour, 1 cup at a time, beating well with wooden spoon after each addition, until dough comes away from sides of bowl.
13. Sprinkle work surface with 1/2 cup remaining flour.
14. Turn dough out onto surface and knead until dough is smooth, shiny and elastic, about 10 minutes.
15. Transfer dough to oiled bowl, turning to coat all surfaces.
16. Cover with towel and let stand in warm draft-free area until doubled, about 1 1/2 hours.
17. Punch dough down, turn out onto floured surface and knead briefly into ball.
18. Return to bowl, cover with towel and let stand in warm, draft-free area until doubled again, about 1 1/2 hours.
19. Punch dough down;.turn out onto lightly floured surface.
20. Divide dough in half;roll or pat each half into 14-inch circle.
21. Transfer to prepared pans.
22. Pinch up edges of dough to form shallow rim.
23. Brush twice with egg mixture.
24. Divide Pesto Sauce evenly between crusts.
25. Let stand in warm, draft-free area for approximately 30 minutes.
26. Preheat oven to 400 degrees.
27. Bake until crusts are golden brown,about 20 to 30 minutes.
28. Let stand 5 minutes before cutting into wedges.
29. Bread may be wrapped in foil and refrigerated for several hours after baking and cooling. To reheat, sprinkle with a little water, wrap in foil and warm in 400 degree oven for 10 minutes.
30. For variations,arrange slices of Fontina, Bel Paese, mozarella or provalone cheese over Pesto Sauce before baking.