Double Pesto Pizza – a delicious recipe with water, active dry yeast, salt, pesto sauce, flour, pesto sauce. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pour water and yeast into a bowl and let sit for 5 minutes till it becomes bubbly.
2
Add salt and pesto;mix together.
3
Add flour 1/2 cup at a time.
4
When it starts to stick together and form a loose ball in the bowl scrape the dough out onto a clean surface and knead until it is relatively smooth and only sticks a little to your hands-about 7-10 minutes.
5
Place dough back into the bowl and let rise for a half an hour or till doubled.
6
Preheat oven to 425F.
7
Once the dough has risen divide it in half and place each half on a greased or cornmealed baking sheet.
8
Spread the dough out gently to get it close to the edges but not all the way, let it sit 5 minutes and push it to the edges of the pan(waiting like this make it easier to spread).
9
Spread 1/4 cup of pesto over each pizza.
10
Sprinkle with your choice of either mozzarella or parmesan.
11
Bake near the bottom of the oven for 8-13 min- until it turns golden on the bottom and around the edges.
182
kcal
Calories
1
g
Fat
38
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup warm water, 1 tablespoon active dry yeast, ¼ teaspoon salt, ¼ cup pesto sauce, and more.
Yes, Double Pesto Pizza falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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